Stuffed Zucchini with Ricotta

Step 1

Preheat oven 400°F (200°C). Have ready one or two baking trays that will fit the zucchini halves snugly.

Step 2

Cut the zucchini half. Using a teaspoon or melon baller remove the pulp from the centre. Be sure to keep the skin intact. Sprinkle the zucchini shells with a little salt. Finely chop the zucchini pulp.

Step 3

Heat 3 tablespoons extra virgin olive oil in a frying pan over medium heat. Add the onion and garlic and cook until the onion is soft but not brown about 5 minutes.

Step 4

Add the zucchini pulp and cook until tender.

Step 5

Add breadcrumbs and mix well. Remove from heat.

Step 6

In a bowl mix together basil, ricotta, pecorino, lemon rind and egg. Add onion/zucchini mixture. Mix well and season to taste with salt and pepper.

Step 7

To make the tomato sauce return the frying pan to the heat. Into the frying pan add oil and garlic for the sauce. Fry gently until fragrant. Add the pureed tomatoes and allow to simmer for a few minutes.

Step 8

Pour tomato sauce into baking tray/s.

Step 9

Using a small spoon filling the zucchini shells with the ricotta mixture and nestle into the tomato sauce.

Step 10

Sprinkle over extra grated pecorino.

Step 11

Bake in preheated oven for 30-35 minutes or until zucchini are tender and tops are nicely browned.