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1
Lay the zucchini down on a flat work surface and, using a sharp knife, cut the top 1/4 of each squash off lengthwise.
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2
Using a small melon baller or paring knife, remove the inner flesh from the zucchini to form a small boat shape, leaving a shell on the sides and bottom approximately 1/4-inch thick.
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3
Cut the trimmings into 1/4-inch dice and reserve separately.
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4
Lightly salt the inside of each zucchini and set aside, cut sides down, on paper towels to drain while you prepare the filling.
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5
For the filling:
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6
In a large skillet, heat 1 tablespoon of the olive oil and, when hot, add the sausage and saute until golden, using a spoon to break it into small pieces, about 6 minutes.
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7
Add the onion and cook until soft, 3 to 4 minutes.
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8
Add the chopped zucchini and season lightly with salt and pepper and cook, stirring, until squash is soft and lightly caramelized, about 5 minutes.
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9
Add the tomatoes and garlic and cook, stirring, for 2 minutes.
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10
Add the basil, thyme, and 2 1/2 tablespoons of the bread crumbs.
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11
Season, to taste, with additional salt and pepper, if necessary, and set aside to cool.
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12
Preheat the oven to 350 degrees F and lightly grease a baking dish with 1/2 tablespoon of the remaining olive oil.
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13
Pat the insides of the zucchini with paper towels and rub the outsides of the zucchini with the remaining olive oil.
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14
Spoon the mostly cooled filling into the zucchini.
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15
Sprinkle with the cheeses, then top with the remaining bread crumbs.
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16
Bake for 30 minutes, or until golden brown and crispy on top.
