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3 zucchini squash
Italian seasoning
garlic salt
cooking oil
1/3 c. onion, chopped
1/4 c. green pepper, chopped
1/2 c. mushrooms, chopped or sliced
1/2 lb. Italian sausage
1 large tomato, diced
1/4 c. ricotta cheese
pepper to taste
1/4 c. mozzarella cheese

Preheat oven to 375. Cut zucchini in half long ways. Scoop seeds
out of middle leaving 1/4" thick shell; retain scooped squash.
Sprinkle shells lightly with Italian seasoning and garlic salt.
Place in rectangular baking dish, skin side down. Spray with
cooking oil and bake at 375 for 20-25 minutes until zucchini is

Chop retained scooped squash. Heat oil in frying pan. Cook onions,
chopped squash, green pepper, and mushrooms; pour into bowl. In
the same pan brown Italian sausage and then add tomato and the
cooked vegetable mix. When the tomatoes are soft, add ricotta
cheese. Season with Italian seasoning, garlic salt, and black
pepper to taste. Fill baked zucchini with Italian sausage and
vegetable mixture. Coat the top with mozzarella cheese. Bake just
until cheese is completely melted.

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