Zucchini Boats

• 4 large, firm zucchinis, with skin
• 2 tablespoons unsalted butter
• 3/4 cup ground almonds
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup Parmesan cheese
• 1/4 cup fine dry bread crumbs

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

firm zucchinis, unsalted butter, ground almonds, heavy cream, salt, freshly ground black pepper, parmesan cheese, bread crumbs

Taken from www.foodnetwork.com/recipes/zucchini-boats-recipe.html (may not work)