Polish Sausage Stuffed Zucchini

Cut the zucchini in half lengthwise and scoop out the seeds. Saute the onion in the olive oil. At the same time, pop the spinach in the microwave to thaw. Combine the rice, onion, polish sausage, soup, spinach and herbs. Add salt and pepper to taste.

Scoop sausage mixture into prepared zucchini boats (I find it helps to cut a small strip from the bottom of the squash so it doesn’t roll around). Sprinkle with cheese and bake at 375F for 35 minutes or until zucchini is done. If the cheese turns too brown, tent it with aluminum foil.