Stuffed Florida Zucchini and Yellow Squash Parmesan

2 medium Florida zucchini or large yellow zucchini

½ A cup of ricotta cheese

1 ½ cups mozzarella cheese, crushed

1 cup marinara sauce (your favorite)

¼ A glass of parmesan, grated

½ cup of panko (Japanese breadcrumbs)

2 tablespoons fresh basil or 1 teaspoon dried

Olive oil for cooking

Sea salt and fresh ground pepper, to taste

Preheat oven to 375 degrees. Cut the stem of the zucchini or yellow pumpkin. Cut the zucchini or yellow squash evenly in half lengthwise. Using a small spoon, remove the seeds from each half to create storage space for other ingredients. Heat a large skillet over medium heat. Add 1 teaspoon of olive oil to the preheated pan. Season the zucchini or yellow squash with salt and pepper. Place the zucchini or yellow squash skin side up in the honeycomb and cook for about 2 minutes on both sides. Remove from the pan and place on a cookie sheet with the skin facing down. In a small mixing bowl, combine the panko, 1 tablespoon olive oil, chopped basil and parmesan. Season the ingredients to taste with salt and pepper and stir to combine. Spread the ricotta cheese and marinara sauce evenly over the zucchini or yellow pumpkin. Drizzle the yellow pumpkin and zucchini with the crushed mozzarella cheese. Sprinkle the breadcrumb mixture evenly over the zucchini or yellow squash. Bake the stuffed zucchini or yellow squash for 10 minutes or until the topping is golden brown and the cheese is bubbling. Remove from the oven and allow to cool slightly. Serve warm.