Step 1

Wash zucchini and leave whole and untrimmed.

Step 2

Place zucchini in a large pot of boiling, salted water and cook uncovered for 5 minutes. Do not overcook. They should be just barely tender to the fork.

Step 3

Remove zucchini from water and place on dishtowel to cool. Pat dry.

Step 4

Cut each zucchini in half lengthwise, trimming off the tip (I leave the round end but you chose).

Step 5

With a melon baller, gently scrape out the flesh of each zucchini, leaving enough in the shell so that it can support the filling. Reserve scooped out flesh for another use or discard.

Step 6

Pat each zucchini boat inside and out, with paper towels, to absorb as much moisture as possible.

Step 7

Choose a large rectangular Pyrex pan that is large enough to hold all zucchini in one layer. Spray pan with canola oil. Place zucchini halves in pan with cavity side up. Set aside.

Step 8

In a mixing bowl, place ricotta, Parmesan, EVOO, eggs, lemon juice and chopped basil. Mix until combined and set aside.

Step 9

In a small non-stick pan, toss pine nuts to brown. (Do not add oil to pan). Remove and add to cheese mixture.

Step 10

In the same pan add a few drops of oil and sauté chopped garlic for 1-2 minutes. Do not brown. Add to cheese mixture. Season mixture with salt and pepper.

Step 11

Using a teaspoon, carefully fill the zucchini boats with cheese mixture and top with reserved shredded cheese, basil leaves and pine nuts.

Step 12

Bake at 350 degrees F on center rack, 20 minutes, until just golden.

Step 13

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