Stuffed courgette boats

Season and bind: Remove from heat and let cool slightly. Stir in the beaten egg, cilantro, pepper, and salt until well combined.
Filling the boats: Divide the meat mixture evenly among the zucchini boats, pressing down gently.
Filling option 2: Egg and cheese filling (15 minutes prep time)
Sauté the aromatics: Heat 1 tablespoon of oil in a skillet over medium heat. Sauté the chopped onion for 5 minutes until translucent, then add the minced garlic and cook for 1 minute more.
Prepare the filling: In a bowl, combine the cooked onion and garlic with the chopped hard-boiled eggs, shredded cheddar cheese, chives, and mayonnaise. Season with pepper and salt.
Filling the boats: Divide the egg and cheese mixture among the zucchini boats, pressing down lightly.
Topping Option 3: Creamy Mushroom Topping (15 minutes preparation)
Cooking the mushrooms: Heat the butter in a large skillet over medium-high heat. Add the sliced ​​mushrooms and cook for 5 to 7 minutes until golden brown and their liquid has evaporated.