½cup(50grams)sun-dried tomatoescut into small pieces
½cup(60grams)breadcrumbs
Preheat the oven to 400°F or 200°C.Wash and dry 5 zucchini, remove the tips, cut them in half lengthwise, and scoop the flesh out with a spoon.
Chop the flesh finely with a knife.
In a large pan, heat 1 tablespoon olive oil, then add 3 spring onions (finely chopped) and fry them for 3 minutes on medium heat.Add 3 cloves garlic (grated or pressed) and fry one more minute, then add the zucchini flesh, season with 1 teaspoon fresh oregano, 1 teaspoon salt, and ¼ teaspoon black pepper and cook for about 5 minutes, stirring often.
Turn the heat off then add 1 cup ricotta, ½ cup parmesan, ½ cup sun-dried tomatoes (chopped), and ½ cup breadcrumbs.
Mix with a spoon until well combined.
Fill the zucchini boats then arrange them on a baking sheet lined with parchment paper.Optionally, sprinkle with some grated parmesan.
Bake in the oven at 400°F or 200°C for 20 minutes or until golden brown on top and tender-crisp at the bottom.
Arrange them on a serving platter and enjoy as an appetizer, main or side dish.