Creating Stuffed Zucchini with Ricotta is simple when you follow these easy steps:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) and line a baking dish with parchment paper.

2. Prepare the Zucchini: Wash the zucchini and slice them in half lengthwise. Scoop out the seeds gently with a spoon, creating a hollow center.

3. Make the Filling: In a mixing bowl, combine the ricotta, Parmesan, mozzarella, egg, garlic, parsley, salt, pepper, oregano, and olive oil. Stir until well-mixed and creamy.

4. Stuff the Zucchini: Spoon the ricotta filling into each zucchini half, packing it to ensure it doesn’t overflow.

5. Arrange in Baking Dish: Place the stuffed zucchini halves in the prepared baking dish, cut-side facing up.

6. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

7. Cool and Serve: Once baked, allow the zucchini to cool for about 5-10 minutes before serving. This also gives the flavors a chance to settle.