6 med. zucchini, halved lengthwise
1/2 lb. hot Italian sausage
1/4 c. chopped onion
1 clove garlic, crushed
1/3 c. toasted bread crumbs
1/4 c. grated Parmesan cheese
1/4 lb. Mozzarella cheese, shredded

Instead of zucchini, you may use 6 ripe tomatoes or 1 large eggplant.

Cook zucchini in boiling, salted water for 10 minutes, and drain. Scoop out insides, leaving 1/4 inch shell. Mash zucchini and drain well. Put shells in a shallow baking dish.

Remove casing from sausage, break up and cook for 5 minutes. Add onion and garlic. Cook until tender, about 3 minutes. Stir in mashed zucchini and bread crumbs. Spoon mixture into shells. Sprinkle with cheeses. Bake at 350 degrees for 30 minutes.