1/4 c. ricotta
8 grape tomatoes, halved
1/2 t. black pepper
1 T. balsamic vinegar
fresh basil
Cut zucchini lengthwise and scoop out some of the seeds. Fill the zucchini with ricotta and top with tomatoes and pepper. Bake at 400 degrees for 30 minutes. Drizzle with balsamic and top with torn basil leaves.
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