1. Preheat the oven to 350 F. Prepare the rice by combining all of the rice ingredients as listed above and bring to a boil over medium-high heat. Reduce the heat to low, stir the rice around and simmer for 20 minutes with the lid on. When the rice is done, remove from heat and set aside.
2. While the rice is cooking, trim both ends of each zucchini and slice them open lengthwise. Using a spoon or a melon baller, remove the soft flesh of the zucchini, creating a “boat”. Set the flesh aside for later or discard*. Place the zucchini side by side on a large baking sheet or casserole dish.
3. Heat the olive oil in a large skillet over medium-high heat. When it begins to shimmer, add the garlic and stir fry for a minute or two, before adding the ginger and frying for another minute. Add the diced veggies and sauté for about 5 minutes. Remove the veggies from the heat and combine them with the basmati rice.
4. Using a spoon, fill each zucchini cavity with the rice and vegetable mixture; if you have some leftover, it can be saved and served with the zucchini boats. Once all of the zucchini have been filled, place the baking sheet into the oven for 40-45 minutes, or until the zucchini is fork-tender.
5. While the zucchini is cooking, whisk together all of the sauce ingredients in a small pot over high heat. Whisk continuously, or until the sauce has started to thicken. Reduce the heat to medium and continue whisking every few minutes until the sauce has thickened to your liking, about 15 minutes for me. Keep the sauce on low until your zucchini is ready.
6. Serve the zucchini on a bed of rice (if there is some leftover) with sauce poured over the top.

Leftover zucchini and sauce will keep in the fridge, in an airtight container, for 3-4 days.