4 large, 8 small or 12 tiny zucchini
8 oz. sausage, meat or unmeat
1/2 cup finely chopped red onion
1/2 cup finely chopped red bell pepper
1 Tbsp. olive oil
2 garlic cloves, minced
1/2 tsp. thyme
1/2 tsp. red pepper flakes, optional
1/2 tsp salt
1 cup fresh bread cubes
2-3 Tbsp. milk
Wash zucchini and drop in boiling water for 4-6 minutes, depending on size. Drain and let cool. If using meat sausage, cook until done, breaking up into small bites as it cooks. Remove sausage from pan and drain grease. Sauté onions and bell peppers in sausage pan or in oil until tender. Add garlic, thyme, salt and red pepper if using and cook briefly. Stir in bread cubes and sausage. Remove from heat.
Trim ends of cooled zucchini. Cut in half lengthwise, and use a spoon to scoop out insides, leaving a thin shell. Chop insides and add to sausage mixture. Stir well, adding milk as needed, to make a moist stuffing that holds together.
Mound filling generously into shells. Place in lightly oiled baking pan and bake, uncovered, at 350° about 20 minutes.
Stuffed zucchini can be made ahead up to final baking. Cover & refrigerate until needed (up to 48 hours) but add 15 minutes to baking time.