Ricotta-Stuffed Zucchini

Ingredients

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

Instructions

1. 1

   Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with cooking spray.

2. 2

   Scoop out seeds from zucchini halves with a spoon; season cut sides with 1/2 teaspoon salt and 1/2 teaspoon pepper.

3. 3

   Mix ricotta, mozzarella, Parmesan, basil, lemon juice, and remaining 1/2 teaspoon each salt and pepper together in a bowl. Divide cheese mixture among four zucchini halves. Place stuffed zucchini onto the prepared baking sheet.

4. 4

   Bake in the preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.