Ricotta Stuffed Zucchini

So easy to make and delicious!
Another great way to use all
of our zucchini from the garden.

Ingredients:
2 zucchini, halved lengthwise
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup part-skim ricotta cheese
1/4 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon fresh lemon juice
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions:
Preheat oven to 450 degrees F.
Grease a baking sheet.
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.
Mix together the ricotta cheese,
mozzarella cheese, Parmesan cheese,
lemon juice, dried basil, 1/2 teaspoon salt
and 1/2 teaspoon ground pepper in a bowl.
Divide cheese mixture between
four zucchini halves.
Arrange stuffed zucchini
on greased baking sheet.
Bake in preheated oven until
zucchini is tender and filling
is beginning to brown, 15 to 20 minutes.