Zucchini Boats - Easy, Fast, Low Carb - ENDLESS possibilities

I've had some zucchini in my fridge for awhile, they were looking a bit sad and I knew they had limited time left on this earth. I had very little else in my pantry or fridge, but I was hungry and felt obligated to use the zucchini.

In the midst of started preparing these, I realized there were endless possibilities for this meal. I've seen variations of zucchini boats mostly using Italian themed ingredients. The recipe below is what I had on hand, so this is what I used. I've also brainstormed and listed a few other ideas. Use what you have on hand, get creative and make it your way!

Prep time: Less than 5 minutes
Cook time: Approximately 20 minutes
Servings: 2-3 depending on who you're feeding and if this is a meal or a side dish/appetizer

3 whole zucchini (cut off the ends, slice them in half, you can also cut the round bottoms off so they sit flat)
Olive oil
Salt
Pepper
Garlic Powder
Sun dried Tomatoes
Mozzarella Cheese
Parmesan Cheese
Fresh Cilantro

Heat oven to 375 (I used the convection setting on my oven)

Place the zucchini on a foil-lined baking sheet
Brush a bit of olive oil on each of the prepared zucchini halves
Season with salt, pepper, and garlic powder to taste
Top the boats with sun dried tomatoes and cilantro
Layer the cheese on the top

Bake for ?? - around 20 minutes I think. I didn't set my timer. Once I saw that the sun dried tomatoes were getting crispy I pulled them out.

Just a few suggestions for toppings:

Fresh tomato
Basil or other fresh herbs
Green onion or scallion
Shallot (sautéed first)
Prosciutto, pancetta, Bacon, canadian bacon, turkey bacon, etc.
Feta Cheese
Mushrooms
Onions
Jalapeño
Banana Pepper
Prepared salsa or pico de gallo for garnish