Herbed Ricotta Stuffed Zucchini

Ingredients

Instructions

1. 1

   Using a grapefruit spoon, scoop out the pulp from each half of zucchini, leaving a 1/4-inch rim. Discard the pulp. Heat the olive oil in a large skillet over medium heat and add the garlic and onions. Cook, stirring as necessary until the onions are translucent. About 5 minutes. Add the tomatoes and cook, stirring occasionally. About 4 minutes more. Remove from heat and set aside to cool.

2. 2

   Combine the ricotta, pecorino, breadcrumbs, parsley, mint, oregano, and eggs in a large bowl. Fold in the onion mixture. Season with salt and pepper. Set aside.

3. 3

   Heat the broiler element of your stove. Rub the zucchini with two tablespoons of olive oil and season with salt. Place zucchini, cut side up, on a foil-lined baking sheet. Broil for 5 minutes about 7 to 8 inches beneath the broiler element. Remove the baking sheet from the oven and fill each zucchini half with a mound of ricotta mixture, being careful not to spill over the edges.

4. 4

   Combine the 1/2 cup each of pecorino and breadcrumbs in a small bowl. Sprinkle each stuffed zucchini with the mixture and drizzle with 1/4 cup of olive oil. Broil until zucchini is soft and the tops are golden brown. 12-15 minutes.