With a glut of zucchinis, we call them courgettes, I decided to do something different and made these Zucchini Boats.
There are 2 steps in making them. First you halve each zucchini lengthways and then you scoop out the seedy part in the middle. The seeds are where a lot of moisture is so discard those bits.
Pop the zucchini into a moderate oven rubbed with oil for 15 to 20 minutes. You don't want them to go soft or mushy.
While they are cooking, put a mix of the following together in a bowl:
Cooked rice leftovers
A small diced tomato (without seeds)
Some bell pepper
Spring onion (scallion) tops
Salt and pepper (not too much salt because the fish sauce is salty)
Take out the zucchini and fill each one with this mixture and then bake it again until they are golden. Garnish with some fresh basil.
They were yummy.