Heat your oven to 375 degrees.
Halve your zucchini and using a teaspoon, scrape out ½ to ¾ of the inside (your preference). Be sure to get all of the seeds. Bake for 15 minutes. Remove from oven and season the insides with salt and pepper (do this after baking).
Meanwhile, cut each sausage link into quarters and place in a non-stick skillet pan.
Cook, add 3 TBS water to the pan after a few minutes. Add in the onions and peppers. If you are not into spicy, substitute red/green peppers or your favorite pepper. Cook until sausage is cooked through and peppers and onions are soft. Add in tomatoes and cook for another minute. Remove from heat and add in ½ cup of your cheddar cheese, mix until incorporated.
Fill your zucchini with the mixture, top with cheese and bake for 3 minutes or until cheese is melted.
I prefer the zucchini to be cooked crisp-tender, I don’t like it very soft. Cooking time will vary based on the size of your zucchini, how much you scrape out and your preference for the cook.