1-Let’s get hands-on with this recipe it’s easier than you might think! Start by preheating your oven to 400°F (200°C), which gives everything a nice head start. Wash the zucchinis, slice them lengthwise, and scoop out the pulp to form those boat shapes. You’ll want to keep the skins intact for structure, then finely chop the pulp for the filling.

2-Next, heat 3 tablespoons of extra virgin olive oil in a pan over medium heat. Sauté the finely chopped onion for about 5 minutes until it’s soft, then add the garlic and cook for another minute. This step builds a flavorful base that really ties the dish together. Add the chopped zucchini pulp and cook until tender, stirring in the breadcrumbs before removing from heat.

3-In a bowl, mix together the fresh basil, ricotta cheese, ⅓ cup of Pecorino Romano, lemon zest, and the lightly beaten egg. Fold in the onion-zucchini mixture and season with salt and pepper. For the sauce, heat 2 tablespoons of olive oil, sauté the garlic until fragrant, add the pureed tomatoes and salt, and let it simmer briefly.

4-Spread the tomato sauce in a baking dish, fill the zucchini shells with the ricotta mixture, place them in the sauce, and sprinkle with extra Pecorino. Bake for 30 35 minutes until the zucchini is tender and the tops are browned. If they brown too quickly, cover with foil to finish cooking.