Stuffed Zucchini

I quartered this recipe, but I am posting it as I got it from the Williams-Sonoma Bride and Groom cookbook. This recipe feeds 8.

4 zucchini

oil olive

1 cup ricotta

1/4 cup Parmesan

1 Tbsp flour

salt and pepper

pinch of ground cayenne pepper

pinch of grated lemon zest

2 Tbsp grated Romano or Parmesan (I omitted this because I didn't have it)

basil

Bring large pot of salted water to a boil. Add whole zucchini and reduce heat to a simmer. Simmer until tender10-15 minutes. Drain and let cool. Lightly oil a large baking pan. In a bowl, stir together ricotta, 1/4 cup Parmesan, flour, salt, pepper, cayenne, and lemon zest. Slice zucchini in half lengthwise and scoop out seeds with a small spoon. Place zucchini on prepared baking pan. Fill with cheese mixture to form soft mounds. Sprinkle with remaining cheese. Place under broiler until the cheese is warm and starts to brown slightly, 5-7 minutes. Remove from broiler, sprinkle basil on top. Serve warm.