Ricotta and Tuna Stuffed Zucchini

Ingredients:

6 zucchini

An 5-ounce jar of tuna in olive oil

8 ounces ricotta cheese

3 ounces grated parmigiana

1 egg

1/2 cup shredded fontina cheese (or another one that melts well)

1 teaspoon Stella's Table Pepper Essential Blend

1 tablespoon Stella's Table Lemon Garlic Sea Salt  plus extra to sprinkle over the zucchini boats.

Extra virgin olive oil

Instructions:

Set your oven at 350 degrees.

Cut the zucchini in half lengthwise. Scoop out the middle leaving the sides and ends intact (we used an apple corer). Chop the removed zucchini into small pieces and place into a bowl. 

Add the ricotta cheese, tuna, parmigiana, and the egg. Mix until fully combined. Add the pepper and lemon garlic sea salt. Stir again until combined.

Drizzle the zucchini boats with olive oil and then lightly sprinkle with the Lemon Garlic Sea Salt. Place on a parchment-lined cookie sheet.

Using a pastry bag or a ziplock with the corner cut off, fill the zucchini boats until full. 

Once all the boats are filled, place the shredded cheese over each one. 

Place in the oven and cook for 40 minutes or until the cheese is golden brown. 

Enjoy!