2 sm. zucchini, 6 inches
2 tbsp. chopped onions
1/2 c. garlic croutons
4 oz. bulk pork sausage
2 tbsp. chopped celery
1/2 c. Monterey Jack cheese

Trim edges of zucchini. Cook in boiling salted water until crisp tender, about 8 minutes. Drain. Cut in half lengthwise, scoop out center and chop.

Cook sausage, onion, and celery until meat is done and drain off fat. Stir in croutons, half the cheese and zucchini. Mound mixture in shell. Bake uncovered at 350 degrees for 20 minutes. Top with remaining cheese. Bake 5 minutes more.