![](https://cdn.statically.io/img/www.allrecipes.com/thmb/eVztO3wPZU4iXZJAi3tAu4HHmyg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8270351-673950b0a17d4e19a8040a7b3e44a3fd.jpg)
Ingredients
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cooking spray
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2 zucchini, halved lengthwise
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1 teaspoon salt, divided
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1 teaspoon ground black pepper, divided
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½ cup part-skim ricotta cheese
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¼ cup shredded part-skim mozzarella cheese
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2 tablespoons grated Parmesan cheese
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2 teaspoons dried basil
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1 teaspoon fresh lemon juice
Directions
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Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
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Use a spoon to scoop out seeds from zucchini halves, then season the cut sides with 1/2 teaspoon salt and 1/2 teaspoon pepper.
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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.
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Bake in the preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.
Nutrition Facts (per serving)
41 | Calories |
2g | Fat |
3g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 41 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 1g | 6% |
Cholesterol 7mg | 2% |
Sodium 670mg | 29% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 4g | 7% |
Vitamin C 11mg | 12% |
Calcium 106mg | 8% |
Iron 1mg | 3% |
Potassium 188mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.