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Slice off the stem end of 4 medium eight-ball zucchini. Place upside down in a pan with one-inch water and boil for 10 minutes.
After squash cools a bit, carve the flesh out of the inside and set aside in a colander to drain. A grapefruit spoon or melon baller works really well for this job.
Brown ½ pound hot breakfast sausage (ground) in a medium skillet. Add ¼ cup onions, ¼ cup bell peppers or jalapeño, and 1 teaspoon fresh garlic. Stir frequently and fry until vegetables are soft.
Add chopped 1 medium tomato and well-drained, chopped squash scooped from inside the balls to meat mixture. Season with salt and pepper. Add half of the 3 ounces Monterrey Jack or Cheddar cheese. Fill squash shells. Sprinkle with the remaining cheese.
Place into 350˚F (180˚C) preheated oven until cheese melts.