Created by AcadiaTwo on April 16, 2012
Step 1: Clean two whole zucchinis and cut them in half length wise.
Step 2: Use a tablespoon to scoop out seeds and flesh leaving about a quarter of an inch of flesh in the skin and dice flesh that was scooped out.
Step 3: Dice remaining whole zucchini and add to the scooped out flesh.
Step 4: Dice up two of the scallions and set aside.
Step 5: In skillet saute onion in canola on medium low for 4 minutes stirring.
Step 6: Add bell pepper to skillet and saute with onions for another 5 minutes.
Step 7: Mince garlic, add it to skillet and saute with onions & peppers for another minute.
Step 8: Add diced zucchini to skillet and saute whole mixture on medium high for 3 minutes.
Step 9: Add 1/4 cup of gruyere and 1/4 cup of parmesan cheeses and mix well, saute for additional 4 minutes stirring frequently. Turn heat off.
Step 10: Dice two of the scallion tops only and add scallions, thyme, parsley, croutons, salt & pepper to mixture, and let it cool.
Step 11: Preheat oven to 350 degree F
Step 12: On a jelly roll pan place a piece of bakers parchment on pan and line the 4 halves of zucchini boats next to each other with scooped out part facing up.
Step 13: Stuff zucchini with mixture and top with remaining gruyere and parmesan cheese.
Step 14: Bake for 45 minutes.
Step 15: Dice up remaining scallion and top each zucchini boat with it. Enjoy!