Preparation

• Preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat, aluminum foil, or parchment paper.
• Cut the zucchini in half, lengthwise. Use a spoon to scoop a channel down the middle of each zucchini half, making boats.
• Rub the zucchini with olive oil and a generous pinch of salt. Place the zucchini halves, cut side down, onto the prepared baking sheet. Roast for about 12 minutes or until the zucchini is tender but not soft.
• Chop the roasted red pepper into small pieces and add it to a small bowl. Mix in the ricotta and parmesan cheese.
• Flip the zucchini so that they are cut side up, and divide the ricotta-pepper mixture between the zucchini boats.
• Sprinkle mozzarella on top, then place the zucchini back into the oven and bake for another 8 to 10 minutes, until the cheese melts and the zucchini is soft.
• For some browned cheesy spots, before taking the baking sheet out of the oven, turn the oven to broil and broil until the cheese bubbles and browns, an additional 1 to 2 minutes.
• Serve with basil, a light sprinkle of salt, and fresh ground black pepper scattered on top.