Follow these simple steps to create the amazing Stuffed Zucchini with Ricotta:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with olive oil.
2. Prepare the Zucchini: Slice each zucchini in half lengthwise and scoop out the seeds with a spoon, creating a hollow space for the filling. Lightly sprinkle salt on the zucchini halves and set them aside to drain for about 10 minutes.
3. Make the Filling: In a bowl, combine the ricotta cheese, ½ cup of the mozzarella cheese, Parmesan cheese, egg, minced garlic, basil, parsley, salt, and pepper. Mix until smooth and well combined.
4. Stuff the Zucchini: Fill each zucchini half with the ricotta mixture, pressing it down gently. Top with the remaining mozzarella cheese.
5. Bake: Place the stuffed zucchini in the prepared baking dish. Drizzle with olive oil and cover with aluminum foil. Bake for 20–25 minutes, then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.