One thing I like to make with large zucchini that get too big in the garden is Mexican Zucchini Boats or mexicano el calabacin barco if you speak español. Here is how I make them....
To start with I cut the Zucchini in half.
I use a spoon or a melon baller and scoop out the insides leaving about 1/8 of an inch around the edges of the side. What I scoop out I place in a medium sized mixing bowl. These 2 halves are then put in a pot of boiling water for a minute and then place them directly into a greased baking dish.
I then cut up about half a pound of chicken and brown it. I add taco seasoning to the meat and then add it to the bowl with the scooped out zucchini.
In another pot on the stove I heat up 1 can of tomato sauce and add to it a teaspoon of garlic salt, a dash of chili powder, 1/2 teaspoon of cumin, and a dash of parsley.
Next I assemble the boats by putting the chicken and zucchini mixture in the carved out zucchini. Then I pour the tomato sauce on top.
Lastly, I sprinkle with 1/2 cup of shredded cheese and then bake in the oven for 35 minutes at 400 degrees.
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