Preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat, aluminum foil, or parchment paper.

Cut the zucchini in half, lengthwise. Use a spoon to scoop a channel down the middle of each zucchini half, making boats.

Rub the zucchini with olive oil and a generous pinch of salt. Place the zucchini halves, cut side down, onto the prepared baking sheet. Roast for about 12 minutes or until the zucchini is tender but not soft.

Meanwhile, chop the roasted red pepper into small pieces and add it to a small bowl. Mix in the ricotta and parmesan cheese.

Flip the zucchini so that they are cut side up, and divide the ricotta-pepper mixture between the zucchini boats.

Sprinkle mozzarella on top, then place the zucchini back into the oven and bake for another 8 to 10 minutes, until the cheese melts and the zucchini is soft. For some browned cheesy spots, before taking the baking sheet out of the oven, turn the oven to broil and broil until the cheese bubbles and browns, an additional 1 to 2 minutes.

Serve with basil, a light sprinkle of salt, and fresh ground black pepper scattered on top.