Ricotta Filled Zucchini

3-6 small zucchini
1 small onion
dill
lovage
1/4 cup bouillon
1 cup ricotta
parsley
chives
tarragon
chervil
2 eggs
salt
2 Tbsp heavy cream



Wash and cut zucchini lengthwise. Remove seeds.
Chop onion, some dill, lovage, add bouillon and saute zucchini until semi-soft.
Chop parsley, remaining dill, chives, tarragon and chervil and mix well with ricotta, egg yolks, salt and heavy cream.
Beat the 2 egg whites and pull carefully under the ricotta mix.
Fill zucchini halves.
Bake in preheated oven for 15 minutes at 390 degrees Fahrenheit.