Zucchini boats with a goat-cheese filling

You could make it your life's work, or at least a multi-year project, to study and understand all the laws and regulations concerning visas and residence requirements for foreigners wanting to come into Europe and stay for a while. This guy seems to have done so. It's not something I want to do. I'm retired. I just want to live my life peacefully. And cook (and eat).

Last week, in our daily struggle to keep up with the zucchini crop, I made zucchini "boats" as they can be called. Courgettes farcies — stuffed zucchini, in other words. I happened to have some fresh goat cheese in the refrigerator (can't remember why I bought two or three logs of it the week before) and a big basket of unshelled walnuts from last year's crop. My thanks to the Couffy friends down the road who gave them to us. No, that's not an insult...

1. Crack and shell some walnuts, saving whole pieces to use as decoration.
2. Cut zucchini squashes lengthwise and, using a curved grapefruit knife and a spoon, scoop the seeds and pulp out of them. 
3. Cook the pulp with diced onion and minced garlic in olive oil. Let it cool.
4. Mash some fresh goat cheese with the cooked pulp-and-onion and fresh herbs.
5. Grate hard, aged goat cheese into the mixture for flavor, along with toasted, chopped walnut pieces.
6. Stir an egg or two and salt and pepper into the stuffing mixture.
7. Stuff the zucchini boats with the mixture and bake them in the oven until they just start to turn golden brown. Pour a little water or wine into the oiled pan to steam the zucchini boats.
8. Take the partially baked boats out of the oven and press whole walnut pieces onto the surface of the stuffing.
9. Finish baking until golden brown.