Zucchini stuffed with pasta in a creamy lemon sauce

Ingredients:

• 2 medium zucchinis, halved lengthwise
• 2 tablespoons extra-virgin olive oil
• 0.5 cup ditalini pasta (short tubes)
• 1 shallot, chopped
• 0.5 cups heavy cream
• 0.5 cups lightly salted chicken broth
• 3/4 cup grated Havarti cheese with dill
• 3 tbsp. l. grated parmesan
• 1 large yolk
• 1/4 cup chopped fresh parsley
• 1 tsp. grated lemon zest
• 1 tbsp. breadcrumbs

Preparation:

1. Preheat the oven to broil and line a baking sheet with foil. Scoop out the seeds from the zucchini, leaving a 0.5 cm (1/4 inch) thick shell. Brush the zucchini with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Transfer to the baking sheet and broil until tender, about 1 minute per side.
2. Meanwhile, bring a saucepan of salted water to a boil. Add the pasta and cook according to package directions; drain.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and cook, stirring, until softened, about 1 minute. Add the heavy cream and chicken broth, bring to a simmer, and cook until slightly thickened, 5-6 minutes.
4. Add the Havarti cheese, 2 tablespoons of Parmesan, 1/2 teaspoon of salt, and a pinch of black pepper to the pan; stir until the cheese melts. Remove from the heat and stir in the yolk, pasta, parsley, and lemon zest.
5. Mix in a small bowl breadcrumbs and the remaining 1 tablespoon of Parmesan cheese. Fill the zucchini halves with the pasta mixture and sprinkle with the Parmesan breadcrumbs. Return to the oven and broil until golden brown, about 1 minute.