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1
Boats: Bring a medium saucepan with salted water to a boil over medium-high heat.
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2
Add the zucchini and cook for 3 minutes until slightly tender.
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3
Remove the zucchini and set them aside to cool.
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4
Carefully scoop out the insides of the zucchini halves with a small spoon.
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5
Reserve the cored halves and the insides for the boat's filling.
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6
Filling: Preheat a medium, heavy saute pan over medium heat.
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7
Add the bacon and cook for 5 minutes.
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8
Using a slotted spoon, transfer the bacon to paper towel lined plate.
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9
Remove all but 2 1/2 tablespoons of bacon drippings from the pan.
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10
Add the onion and cook it until translucent.
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11
Add the reserved zucchini filling and cubed zucchini and cook for 1 minute.
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12
Add the garlic and cook until fragrant, about 30 seconds.
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13
Add the corn, cilantro, tomato and stir occasionally until zucchini is tender, about 5 minutes.
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14
Stir in bacon.
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15
Season with salt and pepper, to taste.
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16
Add the garlic and cook until fragrant, about 30 seconds.
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17
Add the tomato, corn, diced zucchini and reserved zucchini flesh and stir occasionally until the zucchini is tender, about 5 minutes.
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18
Stir in the cilantro and bacon.
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19
Season with salt and pepper, to taste.
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20
Masts: Thread 2 cherry tomatoes onto each skewer and top with a half slice of zucchini.
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21
and a little piece of green onion.
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22
Fill the zucchini boats with the filling and insert a mast in the end of each boat.
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23
Arrange the boats on a serving platter and serve.
