Step 1

Preheat oven to 350 degrees F.

Step 2

Using a spoon, scoop out the flesh and seeds from zucchini. (Use it in a stir-fry or freeze to put in a smoothie.)

Step 3

In a bowl, mix together the ricotta, sun dried tomatoes, basil, lemon juice and salt. Scoop the mixture evenly into the hollowed out zucchinis.

Step 4

Place the walnuts and parmesan cheese into a food processor and process until crumbly. (You can substitute panko or breadcrumbs for walnuts, if desired.) Evenly coat each zucchini boat with the walnut topping. Season with salt and pepper and a drizzle of olive oil.

Step 5

Bake in the oven for 20 minutes. Serve immediately or store in the fridge for up to 3 days.