- Prep the Oven & Zucchini
- Preheat oven to 400°F (200°C).
- Lightly oil a baking dish that fits the zucchini snugly.
- Cut zucchini in half lengthwise and scoop out the pulp, leaving shells intact.
- Sprinkle shells with salt. Finely chop the pulp.
- Make the Filling
- Heat 3 tbsp olive oil in a pan over medium heat.
- Sauté onion and garlic until soft (about 5 minutes).
- Add chopped zucchini pulp and cook until tender.
- Stir in breadcrumbs and remove from heat.
- In a bowl, mix ricotta, basil, Pecorino, lemon zest, and egg.
- Fold in the sautéed mixture and season with salt and pepper.
- Prepare the Tomato Sauce
- In a clean pan, heat 2 tbsp olive oil and sauté garlic until fragrant.
- Add pureed tomatoes, season with salt, and simmer briefly.
- Add a pinch of sugar if needed to balance acidity.
- Pour sauce into the prepared baking dish.
- Stuff & Bake
- Fill each zucchini shell with the ricotta mixture.
- Nestle them into the tomato sauce and sprinkle with extra Pecorino.
- Bake for 30â35 minutes, until tender and lightly browned.
- Tent with foil if browning too quickly. For extra color, broil briefly at the end.
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