PREPARE: Heat the oven to 180°C / 350°F / Gas 4. Halve the zucchini lengthways and use a teaspoon to scrape the flesh from the centre of the zucchini to make room for the stuffing. Finely chop the zucchini flesh and set aside.

SAUTÉ THE SAUSAGE: Heat the olive oil in a large frying pan, remove the skins from the sausages and fry the sausage meat, using a wooden spoon to break it up into small pieces. Cook until the sausage is well browned, around 5 minutes. While the sausage is cooking, stir together the tomato passata with the sugar, salt, oregano, chilli flakes and few grinds of black pepper.

REDUCE THE STUFFING: Add the chopped zucchini to the pan along with the garlic and balsamic vinegar and cook for a further 10 minutes until the zucchini is softened and all of the liquid has evaporated. Stir through half of the tomato sauce and the Parmesan, then remove from the heat and set aside to cool slightly.

ASSEMBLE AND BAKE: Lay the zucchini in an ovenproof dish with the cut sides facing up, then divide the sausage mixture evenly between the zucchini. Pour over the remaining sauce, scatter over the fresh oregano and cherry tomatoes, then bake in the preheated oven for 30 minutes.

ADD THE CHEESE: After 30 minutes, remove from the oven, scatter over the mozzarella and cheddar (if using) and return to the oven until bubbling and melted, 7-10 minutes.

SERVE: Serve with rice, couscous, pasta or crusty white bread.