Stuffed Zucchini

With an abundance of fresh zucchini growing in my garden, I am always looking for creative ways to prepare it. This recipe is extremely easy so it is perfect for weeknight cooking. The ricotta dresses up the zucchini without overwhelming the flavor. In addition, I use reduced fat ricotta so it's really not that bad for you. This can easily be served as a vegetable or a side and is wonderfully flavorful!

Ingredients
Source: Williams-Sonoma Bride & Groom Cookbook, page 157

4 Zucchini (I used 2)
Olive Oil for greasing
1 cup fresh ricotta (I use reduced fat)
1/4 Grated Parmesan
1 tbsp. flour
Kosher salt
Fresh ground pepper
Pinch of ground cayenne pepper (I omit)
Pinch of grated lemon zest (I omit)
2 tbsp. freshly grated pecorino romano or parmesan
Leaves from 1 large spring fresh basil
2 small garlic cloves, minced (I added)

Directions
Bring a large pot of salted water to a boil. Add the whole zucchini and reduce the heat to a simmer. Simmer the zucchini just until tender, 10-15 minutes. Drain and let cool.

Preheat the broiler (I just set the oven to 400 degrees and use the top rack). Lightly oil a large baking pan or sheet. In a bowl, stir together the ricotta and 1/2 cup Parmesan with the flour, salt and black pepper to taste, the cayenne, lemon zest and minced garlic. Slice the zucchini in half lengthwise and scoop out the seeds with a small spoon. Place the zucchini in the prepared baking pan. Season with salt and pepper and fill with the cheese mixture to form soft mounds. Sprinkle with he pecorino romano cheese. Place under the broiler until the cheese is warm and starts to brown slightly, 5-10 minutes. Remove from the broiler, chop the basil leaves, and sprinkle on top. Serve warm.