Stuffed Zucchini Boats

Ingredients:

• 4 large firm zucchinis, unpeeled
• 2 tbsp (30 g) butter
• 3/4 cup ground almonds
• 0.5 cups heavy cream
• 1 teaspoon of salt
• 0.5 tsp ground black pepper
• 3/4 tbsp. parmesan cheese
• 1/4 cup fine breadcrumbs

Preparation:

1. Trim the ends of the zucchini and discard. Working with the three widest zucchinis, slice them crosswise into 2-inch (5 cm) pieces. Using a small spoon or a watermelon scoop, scoop out the flesh and seeds from each piece, leaving a thin, boat-shaped base. Place the zucchini flesh in a food processor.
2. Coarsely chop the remaining zucchini. Add to a food processor and process until the zucchini is finely chopped.
3. Bring a medium saucepan of salted water to a boil. Blanch the zucchini until they begin to soften, about 2 minutes. Immediately transfer to a bowl of ice water. Drain and arrange the zucchini, flat side down, on a large baking dish or baking sheet.
4. Preheat oven to 190°C.
5. In a medium skillet, melt the butter over medium-high heat. Add the reserved sliced ​​zucchini and cook until the liquid has evaporated, about 15 minutes. Stir in the almonds, cook for 1 minute, then add the cream, salt, and black pepper. Bring to a simmer. Cook until the cream thickens, about 3 minutes. Stir in 1/2 cup Parmesan cheese and breadcrumbsRemove from heat and stir until smooth.
6. Using a spoon or a pastry bag fitted with a simple round tip, fill the boats with the cream mixture. Pour boiling water into the pan the filled boats are in, bringing the water level up to about 0.5 cm. Bake in a double boiler for 15 minutes.
7. Preheat the oven to broil. Sprinkle the boats with the remaining Parmesan cheese and broil until golden brown, about 1 minute. Serve immediately.