Spicy Italian Sausage
Heat the oven to 375. Remove the stems from the mushrooms and hollow out the zucchini with a spin (leaving a thick bottom so it will hold the filler). Bake for 5 min in the oven with the mushrooms facing down (the inside facing the cookie sheet) – this helps them drain some of the water they hold as they bake. remove from the oven and set aside. Fry the sausage and use a spatula to separate it in to little pieces (think ground beef), add the fresh thyme leaves and 1 cup of cream cheese. Stuff the mushrooms and the zucchini with the mixture. Sprinkle bread crumbs on the top and a little Parmesan cheese. Put it back in the oven on a low broil until golden brown on the top.