Make sure to carefully follow each step of the instructions for the best results :
- Preheat the oven and prep the zucchini.
Preheat the oven to 400°F and line a large baking dish or sheet pan with parchment paper. Halve the zucchini lengthwise and use a spoon or melon baller to carefully scoop out the flesh, leaving about a 1/4-inch border all around to create a sturdy boat. Reserve the scooped flesh for the filling. Most lemon ricotta stuffed zucchini recipes begin with par-cooking or directly filling and baking the prepared boats, with the hollow creating the perfect cavity for the creamy ricotta mixture. - Prepare the zucchini flesh.
Finely chop the reserved zucchini flesh and place it in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much moisture as possible. This step is important because excess water from the zucchini pulp can make the filling watery and prevent it from setting properly in the oven. - Make the lemon ricotta filling.
In a large bowl, combine the ricotta, Parmesan, mozzarella, garlic, lemon zest, lemon juice, parsley, basil, egg, salt, pepper, and red pepper flakes if using. Stir in the squeezed zucchini flesh until everything is evenly combined. The egg helps bind the filling so it holds together neatly when baked, while the lemon zest and fresh herbs keep the flavor light and vibrant. - Fill and season the boats.
Arrange the zucchini boats cut-side up in the prepared baking dish. Drizzle them lightly with olive oil and season with salt and pepper. Spoon the ricotta filling generously into each boat and smooth the tops slightly. Finish with a sprinkle of extra Parmesan over each one. - Bake until golden.
Bake for 20 to 25 minutes until the zucchini is tender and the filling is set and lightly golden on top. For a more browned, bubbly top, switch the oven to broil for the final 3 to 5 minutes and watch closely. Broiling the filled boats briefly at the end gives the cheese a beautiful golden finish. - Rest and serve.
Let the boats cool for 3 to 5 minutes before serving. Scatter fresh parsley or basil over the top, add a drizzle of extra virgin olive oil, and serve with lemon wedges on the side.