Sausage-Stuffed Zucchini

• 4 md. zucchini, halved lengthwise
• 1/2 lb. bulk mild Italian sausage
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 tsp. dried oregano
• 1/2 cup fresh corn kernels
• frozen corn
• 1 md. tomato, seeded and diced
• 1 cup shredded cheddar cheese, divided

1. Place zucchinis, cut side down, in a large skillet; add 1/2-inch of water.
2. Bring to a boil; reduce heat and simmer until zucchini are crisp tender, about 5 minutes.
3. Remove zucchini and drain water.
4. In the same skillet, cook sausage, onion and garlic until sausage is browned; drain fat.
5. Add oregano, corn and tomato.
6. Cook and stir until heated through.
7. Remove from heat and stir in 2/3 cup cheese; set aside.
8. Scoop out and discard seeds from zucchini.
9. Divide the sausage mixture among zucchini shells.
10. Place in a greased 13x9x2-inch baking pan.
11. Sprinkle with remaining cheese.
12. Bake uncovered, at 375F for 12-15 minutes or until heated through.

zucchini, italian sausage, onion, clove garlic, oregano, fresh corn kernels, frozen corn, tomato, cheddar cheese

Taken from www.foodgeeks.com/recipes/3393 (may not work)