Zucchini boats with bacon and cheese

I've been making tasty little zucchini boats for lunch the past couple of days. They are really simple to prepare. Cooking the zucchinis really brings out their sweet taste and makes them juicy, and the filling is just so crunchy and flavourful. You really can't go wrong with bacon and cheese!  

Zucchini boats with bacon and cheese
serves two

one zucchini, cut lengthwise
two rashers of bacon, finely diced
one shallot, finely diced
handful of breadcrumbs (I like panko)
1/3 cup grated cheddar cheese, divided
olive oil for frying

Preheat the oven to 375.

Scoop out the flesh from the insides of the zucchini halves, leaving the skin whole. There should be about a quarter-inch border of flesh and skin remaining. Chop up the zucchini centres into a fine dice.

Saute the diced bacon in a frying pan until it starts to soften and release some fat. Add the shallot and cook two minutes until softened. Add the zucchini and stir for a couple of minutes until soft. Add the breadcrumbs and stir until they have taken up the moisture from the pan. Add most of the grated cheese, reserving some for garnish. Mix well and take off the heat.

In a small casserole dish, add an inch or two of water. Place the zucchini boats in the water, cut side up. Make sure the water level is not so high as to flood into the boats. Take them out and set aside - that was just a test!

Stuff each zucchini boat with the mixture from the frying pan. Place the boats carefully back into the casserole dish with water, and cover with foil. Bake for 20 minutes, then uncover and garnish with the rest of the cheese. Cook for another five minutes uncovered until cheese melts before serving.