Ricotta Stuffed Zucchini

Ingredients

  • 2 zucchini, halved lengthwise
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup part-skim ricotta cheese
  • ¼ cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon fresh lemon juice
  • + 3 more ingredients
    • 2 teaspoons dried basil
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper

1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet. 2. Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper. 3. Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon...

View full recipe at SpringPad

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