Preheat oven to 375 degrees F.

Take each squash and cut off stem and a small slice off end. Slice a small sliver from bottom side so that the zucchini will sit upright without rolling. Leave a half inch on each end and slice off the top third, saving for later. With a spoon, scoop out and discard seeds.

After preparing each squash, you should have about one pound of squash pieces. Dice these into half inch pieces and set aside.

In a large sauté pan or skillet, heat olive oil over medium high and once hot, add the onion.

Sauté for three minutes then add garlic.

Sauté for one minutes then add squash pieces and cook for three minutes.

Remove all of this to a bowl and set aside.

Add the sausage meat and cook to brown, about three minutes.

Add the mixture from the bowl back to the pan with the sausage along with ½ cup of the tomatoes, the parsley, oregano, basil, salt and pepper and cook one minute.

Remove from heat and stir in the Parmesan and bread crumbs.

Spread one cup of the canned tomatoes into the bottom of a 9X13 pan.

Divide and fill each zucchini with the mixture from the pan, mounding up to use all of the filling.

Place each stuffed squash into the sauce-coated pan.

Spoon another cup of the canned tomatoes over the tops of the stuffed zucchinis.

Cover with parchment paper and foil and bake 30-40 minutes. (Smaller zucchinis will cook in 30 minutes or so and larger will cook in about 40 minutes. Check after 30 minutes).

Remove parchment and foil, and sprinkle with the mozzarella and bake uncovered for ten more minutes to melt the cheese.

Carefully remove the squash to a serving platter (I used a fish turner) and stir in the remainder of the canned tomatoes to the pan. Heat slightly in the oven or microwave and serve on the side with the squash.