To make zucchini boats, slice a zucchini in half, and hollow out the center of each half, leaving a 1/4-inch wall to hold the filling. Add filling to the hollow centers, and bake the zucchini halves until the filling is cooked and the zucchini is tender.
Finely chop the pulp of the zucchini from the hollowed-out portion, and add it to the filling of your choice. For example, make Taste of Home's zucchini boat recipe by browning 3/4 pound of ground beef. Stir the chopped pulp into the beef, along with 1 chopped onion, 1/2 cup of chopped mushrooms and 1/2 cup of chopped red bell pepper. Cook the mixture until the vegetables are tender.
Drain any excess oil, and stir salt, pepper, 1/2 cup of shredded cheddar cheese and 2 tablespoons of ketchup into the beef mixture. Spoon the stuffing into 4 prepared zucchini shells placed in a greased baking dish. Sprinkle the top with another 1/2 cup of shredded cheese, and bake the boats for 25 to 30 minutes at 350 degrees Fahrenheit.
Alternatively, combine 1 chopped tomato with the pulp of 2 large zucchini and 1 teaspoon of basil leaves. Stir 1/2 cup of shredded mozzarella cheese and 10 crushed buttery crackers into the mixture. Spoon the filling into the zucchini shells, and top the boats with 1/4 cup of shredded mozzarella. Bake the boats for 15 minutes at 375 F.