Zucchini boats are a fun way to use up the end-of-the-week odds and ends to make room in the fridge for the next trip to the Market.
While the zucchini was baking, I sauteed onion, leftover roasted potatoes, precooked bacon pieces, shredded carrots, diced heirloom tomatoes, walnuts and chives with the hollowed out zucchini flesh. For seasoning - sea salt, black pepper, cumin, curry powder, chili powder, cayenne pepper and thyme (all added to taste).
When the boats came out of the oven, I switched the setting to broil. Half of the filled boats got a few spoons of garlic chevre, and then it was back in the oven until the tops started browning. Once out of the oven, I finished them off with a drizzle of olive oil and fresh chopped parsley.
Ingredients from the market: zucchini, onion, carrots, herbs, tomatoes and Singing Hills garlic chevre.