Preheat the oven to 400F.

Rinse the zucchinis and cut them lengthwise into 2 halves. Cut the edges of each half.

Using a spoon, scoop out the insides of the halves until the zucchini.

In a large frying pan, heat the oil over medium heat. Add the onion and cook it until fragrant for a couple of minutes. Add the garlic and mushrooms. Cook on low until done, about 10 minutes, stirring occasionally.

Add the full-fat coconut cream and mix to incorporate.

Remove from heat and mix in dry oregano, thyme, salt, pepper.

Fill in each zucchini boat and press in the stuffing.

Bake for 35–40 minutes uncovered. Try not to overcook them, otherwise, the zucchini will start to sag.

As soon as they're almost ready, sprinkle them with chopped bell pepper and grated cheddar and let them broil for 2 more minutes. Serve these zucchini boats with chopped green onion and fresh oregano on top.