Sausage stuffed zucchini (1)

2 large zucchini (fresh from the garden)
1 pound hot Italian sausage
28 oz can petite diced tomatoes
1 cup shredded Italian blend cheese (or mozzarella)
I also added a Tbsp minced garlic (optional)

Cut zucchini in half lengthwise. Scoop flesh leaving 1/4 inch thick shell. Dice flesh if needed. Place in a large nonstick skillet and cook along with the sausage about 5-10 minutes. I used sausage links so I cut them up. Place mixture in a bowl with the tomatoes and stir. In the same skillet place zucchini halves face down. Add 2-4 Tbsp of juice from the sausage mixture. Cover and cook 2-3 minutes. Flip zucchini over; cover and cook 2-3 minutes. Zucchini should still be crisp. Place zucchini halves in 13 X 9 baking dish and fill with sausage mixture. Top with cheese. Bake at 350 F for 20-30 minutes or microwave on HIGH about 5 minutes.

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