Zucchini and Corn Pirate Ships

Ingredients:

Boats

• 4 medium zucchinis, halved (remove flesh and chop)

Filling

• 2 strips bacon, cut into pieces
• 0.5 cup finely chopped onion
• 2 tomatoes, seeded and chopped
• 2 cups fresh corn kernels (from about 2 ears)
• 2 small zucchinis, cut into 0.5cm cubes.
• 2 tbsp chopped fresh coriander leaves

Masts

• 8 small cherry or grape tomatoes
• 4 skewers (10–15 cm)
• 2 round slices zucchini, cut in half
• 2 green onions, green parts only

Preparation:

1. Boats:
   
   Bring a medium saucepan of salted water to a boil over medium-high heat. Add the zucchini and cook for 3 minutes, until slightly softened. Remove the zucchini from the pan and set aside to cool. Using a small spoon, carefully scoop out the flesh from the zucchini halves. Set the flesh aside for the filling.
2. Filling:
   
   Heat a frying pan over medium heat. Add the bacon and cook for 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Drain most of the rendered fat from the pan, reserving only 2.5 tablespoons.
3. Add the onion and cook until translucent. Add the zucchini flesh and diced zucchini and cook for 1 minute. Add the garlic and cook until fragrant, about 30 seconds. Add the corn, cilantro, and tomatoes and stir occasionally until the zucchini is tender, about 5 minutes. Add the bacon. Season with salt and pepper to taste. Add the garlic and cook until fragrant, about 30 seconds.
4. Masts:
   
   Thread 2 cherry tomatoes onto each skewer and top with half a zucchini slice and a small piece of green onion.
5. Fill the zucchini boats with the filling and insert a mast into the end of each boat. Place the boats on a serving platter and serve.