Slice 4 of the zucchini in half lengthwise. If they don't lay flat just slice a tiny bit off of the bottom to even them out.

With a spoon, scoop out the insides of the zucchini, leaving a ¼ inch rim. Rub zucchini all over with olive oil and sprinkle with kosher salt. Place on a lightly oiled sheet pan and set aside.

Preheat oven to 350˚F.

Dice the 5th zucchini into a ¼ inch dice.

Heat olive oil in a large sauté pan over medium high heat. Add garlic and dried herbs and stir for about 30 seconds or until fragrant. Add sausage, onions, diced zucchini, diced peppers and corn. Cook for 4-5 minutes until lightly sautéed. Remove from heat and allow to cool for about 10 minutes.

Add Feta cheese and lemon zest to veggie/sausage mixture in pan. Stir gently to combine.

Fill zucchini "boats" with veggie/sausage mixture. Mound up filling and gently press to keep it in place**.

Place in oven and bake for 20 minutes until veggies are crisp-tender and cheese is be soft and melty.

Remove from oven and garnish with chopped flat leaf parsley and fresh oregano leaves. Drizzle lightly with extra virgin olive oil. I like to serve these stuffed zucchini with warm, crusty bread and an assortment of Kalamata olives.