Ricotta and Lemon Zucchini Boats

Ingredients

• 4 whole zucchini
• 1 cup ricotta cheese
• 1 large eggs
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons basil
• 2 cloves garlic
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup parmigiano reggiano
• 1 cup cherry tomatoes

Instructions

1. 1Preheat the oven to 375°F (190°C).
2. 2Slice the zucchini in half lengthwise and scoop out the seeds to create a hollow center, leaving around 1/4 inch of zucchini flesh.
3. 3Brush the zucchini halves with 1 tablespoon of olive oil and season with salt and pepper. Place them on a baking sheet.
4. 4Roast in the preheated oven for 20 minutes, or until tender but still firm.
5. 5While the zucchini is roasting, mix the ricotta, egg, lemon zest, lemon juice, chopped basil, minced garlic, salt, and pepper in a bowl.
6. 6Remove the zucchini from the oven and fill each boat with the ricotta mixture.
7. 7Sprinkle the tops with Parmesan cheese and return to the oven. Bake for an additional 10 minutes, or until the filling is set and the cheese is golden.
8. 8Meanwhile, sauté cherry tomatoes in the remaining olive oil over medium heat until they are soft and bursting, about 5 minutes.
9. 9Serve the zucchini boats topped with the sautéed cherry tomatoes and a sprinkle of fresh basil.
10. 10Enjoy warm as a nutritious and fulfilling main course.