Preheat oven to 375 degrees F. Wash zucchini well, trim off the ends, and slice each one in half lengthwise. Use a serrated spoon to remove the flesh from the center of each half, leaving 1/4 to 1/2 inch of rim around each. Roughly chop the scooped out flesh and set aside.

Place the scooped boats on a baking sheet. Spray with Pam spray and sprinkle on some salt and pepper. Prebake in oven for 15-30 minutes, then remove from oven and set aside.

While zucchini is baking, make the filling. Dice the onion and mince or reheat the garlic pochet. Heat a large skillet over medium heat. Brown the sausage then add the diced onion, minced garlic, and reserved zuke flesh to the skillet. Continue to sautee ove rmedium heat until onion is translucent and garlic is fragrant. While that's nearly done, also heat the marinara sauce in the two-handler pot. Add Italian seasoning, 1/2 tsp salt, pepper, garlic powder, and breadcrumbs. Add the meat mixture and simmer over medium-low heat for up to 5 minutes, although it clumps pretty quick. You want to drive away some of the liquid if you can.

Stuff the boats with the sausage mixture and top with the shredded cheese. Bake for 15 minutes until the cheese is melted, the sausagey parts are bubbly, and the zucchini is done to your liking. Consider sprinkling on some basil!