Ingredients

3 medium zucchini
2 T olive oil, plus a little for oiling zucchini
1 T minced fresh garlic
1 cup finely chopped white or yellow onion
1/2 cup finely chopped sun-dried tomatoes
1 tsp. dried oregano
1 cup ricotta cheese
1/3 cup grated Parmigiano Reggiano combined with 1/3 cup breadcrumbs, preferably Panko
2 T chopped fresh mint leaves
1 egg yolk, beaten
Kosher salt and freshly ground black pepper to taste

Directions

Cut zucchini in half lengthwise. Scoop out some of the pulp from the zucchini using a melon baller or teaspoon, leaving the shell about 1/4" thick.

Heat the olive oil in a saute pan over medium heat and add garlic and onions. Cook stirring occasionally for four or five minutes to soften, and add the tomatoes and dried oregano. Cook mixture another four or five minutes, stirring occasionally. Remove from heat and set aside to cool.

In a small mixing bowl, stir together the ricotta, half of the Reggiano-bread crumb mixture, the mint and the egg yolks. Stir in the cooled onion-tomato mixture and season with salt and pepper. Set the filling mixture aside.

Cover toaster oven rack with foil and set on broil (for larger batches use conventional oven and cookie sheet). Brush zucchini halves with a little olive oil and season them lightly with salt and pepper. Broil zucchini cut side up for four or five minutes or until heated through and just softened. Remove the zucchini and fill each piece with the ricotta filling. Toss the remaining cheese-bread crumb mixture with a little olive oil and sprinkle evenly over the stuffed squash. Return to the oven and broil until nicely browned, eight to ten minutes.

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