Name: Ricotta-Stuffed Zucchini
Ingredients: cooking spray; 2 zucchini, halved lengthwise; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 cup part-skim ricotta cheese; 0.25 cup shredded part-skim mozzarella cheese; 2 tablespoons grated Parmesan cheese; 2 teaspoons dried basil; 1 teaspoon fresh lemon juice

Ingredients

cooking spray
2 zucchini, halved lengthwise
0.5 teaspoon salt
0.5 teaspoon ground black pepper
0.5 cup part-skim ricotta cheese
0.25 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
2 teaspoons dried basil
1 teaspoon fresh lemon juice

Steps

Preheat the oven to 450 degrees F (230 degrees C). Coat a baking sheet with cooking spray.
Scoop out seeds from zucchini halves with a spoon; season cut sides with ½ teaspoon salt and ½ teaspoon black pepper.
Combine ricotta, mozzarella, Parmesan, basil, lemon juice, and remaining ½ teaspoon each salt and black pepper in a bowl; divide among zucchini halves. Place stuffed zucchini on the prepared baking sheet.
Bake in the preheated oven until zucchini are tender and filling beginning to brown, 15 to 20 minutes.