Preheat broiler. Line a baking sheet with foil or parchment paper. Rinse zucchini and pat dry. Cut in half lengthwise, and use a spoon to hollow out the center, reserving the zucchini that you scoop out. Season the insides of the hollowed-out zucchini boats with kosher salt and black pepper, and place on the prepared baking sheet.
Chop the mushrooms finely (caps and stems) finely. I like to just toss them in my food processor and let pulse until finely chopped, but you can also use a knife.
Heat olive oil in a large skillet over medium-high heat and add the chopped mushrooms, the scooped out zucchini insides, diced onion, and garlic. Season well with salt and let cook until the onions get tender, the mushrooms shrink and release their water, about 5 minutes. Remove from heat and add the thyme and red pepper flakes, and stir in the goat cheese. Taste and adjust seasoning with black pepper and more kosher salt, if necessary.
Use a spoon to fill the hollowed out zucchini boats, allowing the filling to overflow slightly. Top with torn pieces of mozzarella cheese. Place in preheated broiler (allowing several inches below the flame--I put it on the middle rack in my oven) and broil about 7 minutes, or until the cheese is bubbly and golden, and the zucchini is cooked through.
Originally Submitted
9/21/2012
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