Ricotta seasoned zucchini boats

I watched a video of these ricotta zucchini boats being made so it’s my adaption of the recipe.

1 washed and sliced lengthwise (1)zucchini  (scrape and hollow out center with a teaspoon)

Sprinkle with salt.  On a cookie sheet place zucchini and Bake 400° approximately 30 minutes.

Remove from oven.  Cool slightly.

In a small pan place about 1/4 cup olive oil and 

One (1)clove garlic minced

Heat on LOW until you can smell the garlic.  Do not burn.  Remove from heat to cool.

While zucchini is baking in a medium bowl place 4 + ( depending on size of zucchini) heaping tablespoons ricotta 

4 T breadcrumbs 

4 T pecorino Romano cheese

Pinch salt 

1 T dried or fresh parsley ( use more fresh parsley if you have it)

1 lemon squeezed

*** note Add garlic oil you have simmered.

Stir well

 Taste ricotta..add more lemon if needed

*** Note:  My ingredients are estimated.

Now it’s time to fill a’dente Zucchini with ricotta mixture.  Level with small spatula .  Top with a drizzle of olive oil and grated pecorino.  

*** you can use Parmesan if you prefer

On top rack of oven place cookie sheet.  Broil zucchini on low until top of zucchini starts to brown.

Remove and serve.

I served with sides of green beans and potatoes and a 1/2 quartered tomato.  Yummy!