Cut zucchinis in half, lengthways and scoop out the flesh using a spoon.
Finely chop the zucchini flesh and set aside.
In a small pan, heat the olive oil on medium heat and add the garlic. Cook the garlic gently for a minute then add the chopped zucchini flesh and the salt. Cook the zucchini flesh until it is soft and slightly golden, about 10 minutes.
Transfer the cooked zucchini into a bowl and add the ricotta, tasty cheese, Italian Herbs, egg and chopped basil. Mix well until combined.
Place zucchini shells in your chosen baking dish and fill them with the zuchinni and cheese filling.
Bake for 35 minutes or until the zucchinis are nice and golden.
