Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Medium        Zucchini -- (6 to 7 inches)
     1/2  Pound         Bulk Mild Italian Sausage
     1/4  Cup           Chopped Onion
   1      Clove         Garlic -- minced
   1      Teaspoon      Dried Oregano
     1/2  Cup           Fresh Corn Kernels -- or
                        Frozen Corn
   1      Medium        Tomato -- seeded/diced
   4      Ounces        Shredded Cheddar Cheese -- (1 cup), divided

Preparation:

Cut each zucchini in half lengthwise. Place, cut side down, in a large skillet; add 1/2-inch of water. Bring to a boil; reduce heat and simmer until zucchini are crisp tender, about 5 minutes. Remove zucchini and drain water. In the same skillet, cook sausage, onion and garlic until sausage is browned; drain fat. Add oregano, corn and tomato. Cook and stir until heated through. Remove from heat and stir in 2/3 cup cheese; set aside. Scoop out and discard seeds from zucchini. Divide the sausage mixture among zucchini shells. Place in a greased 13-inch x 9-inch x 2-inch baking pan. Sprinkle with remaining cheese. Bake uncovered, at 375 for 12-15 minutes or until heated through.