Preheat oven to 250°C.

Place a small rimmed baking tray into oven and heat up for 10 mins.

Cut zucchini in half length ways and hollow them out with a teaspoon.

Using a brush, lightly coat the outside of zucchini with olive oil and place them open side facing down on the heated baking tray.

Roast zucchini for 10 minutes.

While zucchini cooks, mix together ricotta, 50g parmesan, a pinch of salt and pepper, spring onion and thyme.

Remove roasted zucchini from oven and spoon the ricotta mixture inside the zucchini boats evenly. Sprinkle remaining Parmesan on top.

Place zucchini boats in oven and cook for a further 5 mins.