Stuffed Vegetables - cooking recipe

Ingredients

6 medium size zucchini, halved lengthwise or 6 medium size ripe tomatoes or 1 large eggplant (2 1/2 to 3 lb.), scooped out and drained
1/2 lb. hot Italian sausage
1 clove garlic, crushed
1/3 c. packaged Italian flavored bread crumbs
1/4 c. grated Parmesan cheese
1 c. (4 oz.) shredded Mozzarella cheese

Preparation

Cook zucchini in boiling salted water in a large skillet for 10 minutes.
Drain, scoop out insides, leaving a 1/4-inch shell.
Mash inside; drain well.
Put shell in a shallow baking dish.
Remove casings from sausage; break up meal.
Cook sausage in same skillet 5 minutes.
Add onion and garlic; saute until tender, 3 minutes. Stir in mashed zucchini and bread crumbs.
Spoon mixture into shells; sprinkle with cheese.
Bake in moderate oven (350\u00b0) for 30 minutes or until piping hot.
Serves 6. Great as a side dish or for hors d'oeuvres.