Ricotta Stuffed Zucchini

Ingredients

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

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