Ricotta Stuffed Zucchini

· 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 part-skim 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:
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 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.
4. Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.


I made this tonight and it came out great! I didn't measure anything... and I added in some basil to the cheese mixture, skipped the lemon, and added some tomato sauce on top before I put it in the oven. Delicious. I hate leftovers and I am SO looking forward to lunch tomorrow!