This question is inspired by this week's cooking of a 3kg (estimate - it was plenty huge and took 6 people to eat) courgette / zucchini. The 'quote' is a digression about what happened - skip it if you will).
I had created two 'boats' to stuff: the 'hull' was about 2 cm thick.
My guesstimate at how long it should cook was 30 minutes at 160C, and then check.
In the end I used about 20 minutes at 160, 10 minutes at 180, and 10 minutes at oven full blast (~260). You can probably tell it wasn't cooking fast enough and I just wanted to pump in heat at some point.
I started with visual inspection to see whether it was cooking well: at some point I decided to stick my digital probe in the 'hull'. The temperature was 82C when I pulled it out of the oven: this produced a good result.
My question: can you determine how well a vegetable is cooked (in the oven) through this type of probe use, and what temperature should a vegetable reach (a table would be ideal, but any answer's welcome).