Preheat your oven to 350F.

Cut the top ¼ inch off of the zucchini and set the hats aside. Remove the innards from each zucchini, being careful to leave at least a ¼ inch intact around the edges to create a bowl for stuffing. Dice the zucchini innards and set aside in a bowl (these will be used in the filling). Place the hollowed out zucchini in a buttered baking dish. Set aside.

Place the crumbled bread slices in a bowl and cover with the milk. Set aside to soak.

In a large saucepan, heat oil over medium heat. Add onion and garlic and sauté until the onion begins to soften, 2-3 minutes. Add the sausage, thyme, basil, and crushed bay leaves. Sauté until the sausage is cooked, 3-5 minutes.

Drain the bread and add it to the sauté pan along with the diced zucchini and cook for 15-20 minutes, until most of the moisture has evaporated. Remove the mixture from the heat. Taste it for salt and pepper and add as necessary. (The amount of salt and pepper needed will vary depending on the type of sausage that you use.)

Add the beaten eggs to the stuffing mixture and mix well.

Fill the zucchini bowls with the stuffing and replace the tops over the stuffing. Cover the dish with aluminum foil.

Bake the dish for 30 minutes. Remove the aluminum foil and continue baking until the zucchini is tender and easily pricked with a fork, 15-30 minutes more.