Preheat oven to 350 degrees.

Prepare rice blend according to package instructions.

Slice zucchini in half lengthwise. Use spoon to scoop out seeds and make boats. Place zucchini halves cut side up on a baking sheet and bake for 15 minutes.

Meanwhile, remove sausage from casing and sauté in olive oil in large skillet until browned and cooked through. Remove from pan and drain on paper towels. Add onion to pan and sauté until tender. Add in diced tomatoes, cooked sausage, cooked rice, spinach, herbs & seasonings; stir until well combined.

Fill each zucchini half with a generous portion of sausage rice mixture. Use hands to press into place. Top each stuffed zucchini with shredded cheese.

Bake for 30 minutes. Allow to rest for 5 minutes before serving.