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Place the tomato, olive oil, garlic and basil into a small blender and blitz until smooth. Stir in the red chili (pepper) flakes and season well with about 1 teaspoon of salt and lots of black pepper. The tomato coulis can be chilled in the fridge while you prep the zucchini boats.
Preheat oven to 220˚C / 450˚F.
Halve each zucchini lengthwise. Using a small spoon, hollow out the flesh of each zucchini half, leaving a ½ cm (¼-inch) thickness around the edges to create a boat. Place them cut side up on the baking sheet.
Chop up the zucchini flesh and add them to a bowl, along with the chives, garlic, ricotta, red chili (pepper) flakes and season well with 1 ½ teaspoons of salt and lots of black pepper.
Spoon the ricotta mix into the zucchini boats, filling them up in a mound. Drizzle with olive oil and place into the oven. Roast until the zucchini is just tender and the tops are lightly golden, about 20 - 22 minutes. If you would like a more burnished top, grill for 1-2 minutes, watching it closely so it doesn’t burn.
Spoon the tomato coulis onto a deep, rimmed plate or shallow bowl. Place the zucchini boats on top, drizzle with olive oil, season lightly with salt and pepper and scatter with chives.