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Preheat oven to 375
Halve zucchinis length wise and scoop out the seeds. Lightly salt and let rest 15-30 mintues to help release the excess moisture before cooking.
Using a paper towel blot the surface of the salted zucchini to dry.
Mix whipped cottage cheese, asiago, egg and fresh herbs, fill each zucchini boat.
Bake filled zucchini for 20 mintues.
While zucchini is baking, saute chanterelle mushrooms in ghee until cooked through and moisture is released/evaporated.
Broil zucchini for 3-5 mintues to brown the top.
Spread sauteed chanterelles overtop of the cheese stuffed zucchini. Enjoy!