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["Trim and discard zucchini ends.", "Working with the 3 widest, cut across width into 2inch lengths.", "Using a melon baller or small spoon, scoop out inner meat and seeds of each 2-inch piece, leaving a thin base at bottom so ""boat"" stands for stuffing.", "Place scooped-out centers into a food processor.", "Roughly chop remaining zucchini.", "Add to food processor and puree until well chopped.", "Bring a medium pot of salted water to a boil.", "Blanch zucchini boats just until they begin to soften, about 2 minutes.", "Immediately refresh in a bowl of iced water.", "Drain and arrange, flatside down, in a large jelly roll pan or roasting pan.", "Preheat oven to 375 degrees F.", "Melt butter in a medium saucepan over medium-high heat.", "Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes.", "Stir in nuts, cook for 1 minute, then add cream, salt, and pepper.", "Bring to a boil.", "Cook until cream thickens, about 3 minutes.", "Add 1/2 cup Parmesan cheese and all bread crumbs.", "Remove from heat and stir until smooth.", "Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture.", "Pour boiling water into pan containing filled zucchini boats until it rises about 1/4-inch, to form a water bath.", "Bake 15 minutes.", "Heat broiler.", "Sprinkle remaining Parmesan cheese over tops and place under broiler until slightly golden, about 1 minute.", "Serve immediately."]
