Chilean Zucchini Boats with Cilantro Sauce

Large Zucchini
Onion
Oil
Carrots
2 eggs
Parsley
Bread Crumbs

Put a large stock pot of water on to boil.

Cut zucchini in half.  Spoon out the inside leave a thin canoe 1/4 inch thick.  Melon baller works great.  Put in a bowl.  In a skillet add 1 T oil, 1 small diced onion and 2 shredded carrots. Add salt and pepper to taste.  When soft add the Zucchini until cooked through.  Turn off heat.
Beat 2 eggs in a separate bowl. Add a handful of chopped parsley.  To the  zucchini mixture,  stir in approximately 4 T of bread crumbs, 1 T at a time to make a paste of the mixture, not too hard.  Then add the egg.  Stir well. 
Put the zucchini canoes in the boiling water for 2-3 minutes until soft.  Place them on a jelly roll pan.  Stuff with the zucchini mixture.  Sprinkle with bread crumbs. Top with cheese optional.
Bake at 375 until golden brown.  Time varies depending on size. Approx 15 minutes plus.

Cilantro Sauce

1 bunch of cilantro
1 egg
1 T oil
1/4 -1/2 tsp salt
juice from one whole lemon
1 clove garlic
1 yellow wax pepper or anaheim, include seeds
1/2 jalepeno

Place all in blender. Blend until smooth.  Drizzle over zucchini boats.