1 pound sausage of your choice
1 yellow sweet pepper
1 red sweet pepper
chopped flesh from hollowed out zucchini (about 1 cup)
1 cup shredded Manchego cheese
8 eight ball zucchini squash
Topping:
1 ear of sweet corn, cooked and kernels removed from cob
2 tablespoons butter, softened
1/2 cup panko crumbs
1/4 cup Manchego cheese, shredded
1 tablespoon chopped parsley
Hollow out eight ball zucchini squash with a melon baller reserving the flesh. There will be extra which can be saved for another purpose.
Saute sausage and peppers in a skillet until sausage is cooked. Add 1 cup of reserved chopped zucchini and shredded Manchego cheese.
Stuff zucchini shells with the mixture. Place on baking sheet and cook in a 350 degree oven for about 30 minutes.
Mix topping ingredients together. Top each zucchini with some of the mixture and return it to the oven. Bake for an additional 30 minutes or until topping is browned. Broil for a few minutes if topping is not browned.