My recipe for cheesy filled zucchini is ideal for using huge zucchini that are in their late summer season.
– 3-4 extra large zucchini – 4 cups tomato sauce or marinara sauce – extra virgin olive oil CHEESE FILLING – 1 1/2 cups ricotta cheese – 1 egg – 2 cloves garlic, minced or crushed – 3/4 cups shredded Italian cheese – 2 Tbsp finely chopped or snipped fresh herbs, I used basil, chives, and parsley. TOPPING – 1 cup seasoned bread crumb – 4 Tbsp salted butter, melted – 1/2 cup toasted pine nut – 2/3 cup shredded Italian cheese
Heat oven to 375F. Cut zucchini into 2-inch pieces. Use a tiny spoon or paring knife to remove and discard the seedy centers.
Evenly distribute tomato sauce in your pan. Fit the zucchini snuggly over the sauce in the pan. Combine the cheese filling by whisking. Pack each zucchini with filling.
Mix the topping ingredients till fully blended. Spread topping on each zucchini and don't worry if some falls into the sauce.
Wrap your pan with foil and bake for 45 minutes. Remove the foil and lightly oil the pan. Bake until zucchini is soft and topping is brown, about 15 minutes more.
Note: a sharp knife should readily slide into zucchini to evaluate donerness. If not, cook longer. Serve tomato sauce with each zucchini.