Beach Time!

Mr. E. and I are enjoying some R & R here at the Jersey Shore. As the saying goes "Life's a Beach" and that is truly the case when we find the time to drive the 9 hours to NJ to relax with the sun, surf, family, friends and fresh fish. His family has been coming here for almost 90 years and so this place is truly a place of comfort where life is slow and not much changes from day to day or year to year.
Yesterday while Mr. E's grandmother and I were enjoying some time on the porch leisurely reading our books and enjoying our second cups of coffee, we noticed a wee bit of smoke funneling out of car in the parking lot across the street. The smoke quickly dissipated but not before the police and fireman came out in full effect. Sigh, just another slow day at the beach.
For dinner last evening we enjoyed fresh local scallops in a chive butter sauce with my own special creation comprised of gifts from a friends organic farm and the bounties of our local CSA. I decided to try something different and came up with my own creation comprised of what we had in the fridge--vegetarian zucchini boats.

INGREDIENTS:
2 large zucchinis
2 onions
1 large garlic clove
3 pieces of stale or toasted bread
2 T olive oil
1/4 c. chopped fresh parsley.
3/4 disc of Boursin garlic herb cheese or 1/2 c. of any cheese on hand (cream cheese would also be lovely)

1. Preheat the oven to 325 and grease the bottom of a glass dish large enough to hold the four boat halves.
2. Cut the zucchini in half length-wise and hollow out the insides to make a boat. Keep the hollowed out zucchini as it will be used for the insides of the boat.
3. Slice the onions and mince the garlic.
4. Heat the olive oil in a pan over med-high heat. Add the garlic and saute for 1 min. until fragrant.
5. Add the onions and the zucchini innards to the pan and saute for 7 minutes or until soft and cooked through.
6. Add the cheese and parsley to the onion/zucchini mixture.
7. Fill the boats with the vegetable/cheese melange and fill up the four boats.
8. Bake in the oven for 55-60 minutes until the zucchini has softened.