for the ricotta mixture: – 1 cup whole milk ricotta – 3 garlic cloves minced – ½ cup julienned fresh basil plus more for serving – 1 teaspoon lemon zest – 2 tablespoons lemon juice – ½ teaspoon kosher salt – ½ teaspoon freshly ground black pepper – ¼ cup freshly grated parmesan for the breadcrumbs: – ¾ cup panko breadcrumbs (sub gluten-free panko for gluten-free) – 2 tablespoons olive oil – ¼ teaspoon kosher salt – 1 teaspoon dried oregano – 1 teaspoon paprika