Stuffed Zucchini

It's that time of year where we're filling up on zucchini's and summer squash, lots of basil, and tons of spinach. I decided to combine them all to make a yummy summery meal that even the kids would like. I'm a big fan of winter stuffed squash meals, with rice and beans and thick heavy sauces. But since it's summer, I didn't want to make anything too heavy. I searched through the fridge and found some ricotta cheese that was just screaming to be used with the big fat zucchini I had gotten.

Green on Green
2 large zucchini, halved and seeds scooped out
1 16oz container of ricotta cheese
1/4 C parmesan cheese or nutritional yeast
4 T chopped fresh basil
1/2 C chopped spinach
2 T butter
1/3 C bread crumbs
salt and pepper

Preheat oven to 450. Prepare zucchini and set inside baking dish, cut side up. In a mixing bowl add ricotta, basil, spinach, and nutritional yeast and mix thoroughly - if you did it in a food processor it would be best, but don't overwork the ricotta and make it runny. Add salt and pepper to the mixture and spoon into zucchini halves. Melt butter in a skillet and add bread crumbs. Cook over medium heat until starting to brown just a bit. Sprinkle over zucchini. Bake for about 20-30 minutes until zucchini is cooked, but not soft. You want it to still have a bit of snap to it to compliment the gooey cheesiness of the filling. Serve warm with pasta and a salad.