Lemon Pasta-Stuffed Zucchini

• 2 medium zucchini, halved lengthwise
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/2 cup ditalini pasta
• 1 shallot, chopped
• 1/2 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 3/4 cup shredded dill havarti cheese
• 3 tablespoons grated parmesan cheese
• 1 large egg yolk
• 1/4 cup chopped fresh parsley
• 1 teaspoon grated lemon zest
• 1 tablespoon breadcrumbs

1. Preheat the broiler and line a baking sheet with foil.
2. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell.
3. Brush the zucchini all over with 1 tablespoon olive oil and season with salt and pepper.
4. Transfer to the baking sheet and broil until just soft, about 1 minute per side; set aside.
5. Meanwhile, bring a saucepan of salted water to a boil.
6. Add the pasta and cook as the label directs; drain.
7. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
8. Add the shallot and cook, stirring, until tender, about 1 minute.
9. Add the heavy cream and chicken broth, bring to a simmer and cook until slightly thickened, 5 to 6 minutes.
10. Add the havarti, 2 tablespoons parmesan, 1/2 teaspoon salt and a few grinds of pepper to the saucepan; stir until the cheese melts.
11. Remove from the heat and stir in the egg yolk, pasta, parsley and lemon zest.
12. Combine the breadcrumbs and the remaining 1 tablespoon parmesan in a small bowl.
13. Fill the zucchini halves with the pasta mixture and sprinkle with the parmesan breadcrumbs.
14. Return to the broiler until golden brown, about 1 minute.
15. Photograph by Charles Masters

zucchini, extravirgin olive oil, kosher salt, ditalini pasta, shallot, heavy cream, chicken broth, cheese, parmesan cheese, egg yolk, parsley, lemon zest, breadcrumbs

Taken from www.foodnetwork.com/recipes/food-network-kitchens/lemon-pasta-stuffed-zucchini.html (may not work)