Stuffed ZUCCHINI

Serves 6

This recipe uses two cheeses for which Calabria, located in the foot of the Italian boot, is known: Pecorino Romano and ricotta. The stuffing is speckled with tomato and mint. You can eat the zucchini straight from the oven or make the dish ahead and serve at room temperature.

6 medium zucchini (about 2 pounds total), halved lengthwise

7 tablespoons olive oil, divided

1 yellow onion, finely chopped

2 medium tomatoes, cored, seeded, and chopped

2 cups ricotta

¾ cup grated Pecorino Romano cheese, divided

¾ cup Homemade Bread Crumbs (here), divided

3 tablespoons chopped fresh flat-leaf parsley

2 teaspoons dried mint or 2 tablespoons chopped fresh mint

1 teaspoon dried oregano

2 large egg yolks, beaten

Sea salt

Freshly ground black pepper

Using a small spoon, scoop out and discard the pulp from each zucchini half, leaving a ¼-inch-thick shell.

Heat 3 tablespoons of the olive oil in a 10-inch skillet over medium heat. Add the onion and sauté until the onion is translucent, about 6 minutes. Add the tomatoes and sauté until soft, about 4 more minutes. Remove the pan from the heat and set aside.

In a medium bowl, stir together the ricotta, ¼ cup of the Pecorino, ¼ cup of the bread crumbs, the parsley, mint, oregano, and egg yolks. Fold in the onion mixture and season with salt and pepper. Set the filling aside.

Place an oven rack about 7 inches from the broiler element and turn on the broiler. Line a rimmed baking sheet with aluminum foil.

Rub the insides of the zucchini with 2 tablespoons of olive oil and season lightly with salt. Place the zucchini, cut-side up, on the lined baking sheet and broil for 5 minutes.

Remove the baking sheet from the oven and fill each zucchini half with the ricotta mixture until it mounds slightly but does not spill over the edges of the zucchini.

Sprinkle each stuffed zucchini with the remaining Pecorino and bread crumbs. Drizzle the remaining olive oil on top.

Broil until the zucchini are soft and the tops are lightly browned, 10 to 15 minutes.