Stuffed Zucchini

• 4 large zucchini (about 2 pounds)
• Kosher salt to taste
• 3 tablespoons butter
• 2 large onions, diced
• 1/2 pound shiitake or other wild mushrooms, chopped
• 2 cloves garlic, minced
• 8 slices white bread, crusts removed, diced (about 4 cups)
• 2 teaspoons lemon juice
• Zest of 1 lemon
• 2 pinches cayenne
• 2 teaspoons chopped marjoram
• 1/4 cup chopped hazelnuts
• 1/4 cup dry bread crumbs

1. Slice the zucchini in half lengthwise and spoon out the flesh, leaving boats about 1/3-inch thick.
2. Sprinkle the boats with salt and place upside down on paper towels to drain for 30 minutes.
3. Dice the flesh and set it aside.
4. Meanwhile, preheat the oven to 400 degrees.
5. Melt 2 tablespoons of the butter over medium heat.
6. Add the onions, mushrooms, garlic and reserved zucchini flesh and cook until the vegetables are soft, about 15 minutes.
7. Add the bread, lemon juice, zest and cayenne and cook for 1 minute more.
8. Remove from heat and add the marjoram.
9. Set aside.
10. Bake the boats on a baking sheet for 10 minutes.
11. Remove from the oven and mound with the bread filling, packing gently.
12. Combine the hazelnuts and bread crumbs and sprinkle over the top.
13. Melt the remaining butter and drizzle it over the zucchini.
14. Bake the zucchini until lightly brown, 20 to 25 minutes.
15. If they are not browned enough, run them briefly under the broiler.
16. Serve warm.

zucchini, kosher salt, butter, onions, shiitake, garlic, white bread, lemon juice, lemon, cayenne, marjoram, hazelnuts, bread crumbs

Taken from cooking.nytimes.com/recipes/8309 (may not work)