INGREDIENTS

  • 4 large firm zucchini , with skin
  • 2 tablespoons unsalted butter
  • 3/4 cup ground almonds
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 3/4 cup parmesan cheese
  • 1/4 cup fine dry breadcrumbs

DIRECTIONS

  1. Trim and discard zucchini ends.
  2. Working the 3 widest, cut across width into 2-inch lengths.
  3. Using a melon baller or small spoon, scoop out inner meat and seeds of each 2-inch piece, leaving a thin base at bottom so the boats stands for stuffing.
  4. Place scooped-out centers into a food processor.
  5. Roughly chop remaining zucchini.Add to food processor and puree until well chopped.
  6. Bring a medium pot of salted water to a boil. Blanch zucchini boats just until they begin to soften, about 2 minutes.
  7. Immediately refresh in a bowl of iced water.Drain and arrange. flatside down, in a large jely roll pan or roasting pan.
  8. Preheat oven to 375 degrees.
  9. Stuffing for zucchini:.
  10. Melt butter in a medium saucepan over medium-high heat.
  11. Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes.
  12. Stir in nuts, cook for 1 minute, then add cream, salt, and pepper.
  13. Bring to a boil.Cook until cream thickens, about 3 minutes.
  14. Add 1/2 cup Parmesan cheese and all bread crumbs.Remove from heat and stir until smooth.
  15. Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture.
  16. Pour boiling water into pan containing filled zucchini boats until it rises about 1/4-inch, to form a water bath.
  17. Bake 15 minutes.
  18. Heat broiler.Sprinkle remaining Parmesan cheese over tops and place under broiler until slightly golden, about 1 minute.
  19. Serve immediately.