6 to 8 small (5 to 7 inch) or 2 lg. (10 inch) zucchini
12 oz. ground pork sausage
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1/2 c. chopped red bell pepper
11 oz. can condensed zesty tomato soup
1/4 c. grated Parmesan cheese
1 tbsp. parsley flakes
7 oz. can Green Giant niblets golden sweet corn, drained
4.5 oz. jar Green Giant sliced mushrooms, drained
4 oz. (1 c.) shredded Mozzarella cheese
4 c. shredded lettuce, if desired

Heat oven to 350 degrees. Remove stems from zucchini, slice each in half lengthwise. Cut thin slice from bottom so each half will sit upright. Remove seeds, leaving 1/4 inch pulp on all sides. Place on ungreased 15x10x1 inch baking pan. Set aside. In large skillet, brown sausage with onion and peppers; drain well. Stir in 1/3 cup of the soup, Parmesan cheese, parsley flakes, corn and mushrooms. Spoon sausage mixture evenly into zucchini halves. Spoon remaining soups evenly over tops. Carefully cover with foil. Do not touch sausage mixture.

Bake at 350 degrees for 25 to 35 minutes or until thoroughly heated. Remove foil. Sprinkle about 1 tablespoon of the Mozzarella cheese on each filled zucchini. Broil 6 to 8 inches from heat for 2 to 3 minutes or until cheese is melted and begins to brown. Serve on shredded lettuce. 4 to 6 servings.