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1
Slice the zucchini in half lengthwise and spoon out the flesh, leaving boats about 1/3-inch thick.
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2
Sprinkle the boats with salt and place upside down on paper towels to drain for 30 minutes.
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3
Dice the flesh and set it aside.
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4
Meanwhile, preheat the oven to 400 degrees.
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5
Melt 2 tablespoons of the butter over medium heat.
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6
Add the onions, mushrooms, garlic and reserved zucchini flesh and cook until the vegetables are soft, about 15 minutes.
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7
Add the bread, lemon juice, zest and cayenne and cook for 1 minute more.
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8
Remove from heat and add the marjoram.
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9
Set aside.
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10
Bake the boats on a baking sheet for 10 minutes.
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11
Remove from the oven and mound with the bread filling, packing gently.
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12
Combine the hazelnuts and bread crumbs and sprinkle over the top.
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13
Melt the remaining butter and drizzle it over the zucchini.
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14
Bake the zucchini until lightly brown, 20 to 25 minutes.
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15
If they are not browned enough, run them briefly under the broiler.
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16
Serve warm.
