Zucchini Boats With Ricotta and Basil

This is from Cooking Light Magazine. Use a melon baller to make quick work of hollowing out the zucchini halves.

• Ready In: 35 mins
• Serves: 12
• Yields: 1 shell each

Ingredients

• 6  small zucchini (about 1 1/2 pounds)
• 1  cup ricotta cheese
• 1  cup  loosely packed fresh basil leaf, finely chopped
• 1⁄2 cup  loosely packed fresh flat leaf parsley, finely chopped
• 1⁄4 cup  grated fresh parmigiano-reggiano cheese
• 2  tablespoons hot water
• 1  tablespoon fresh lemon juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
•  cooking spray

Directions

1. Preheat oven to 450 degrees.
2. Cut each zucchini in half lengthwise, scoop out pulp, leaving a 1/4 inch thick shell.
3. Reserve pulp for another use.
4. Arrange zucchini shells single layer in a 13 x 9 inch baking dish coated with cooking spray.
5. Combine basil and next 7 ingredients, stirring well with a whisk.
6. Divide mixture evenly among shells, pressing gently.
7. Bake at 450 degrees for 20 minutes or until zucchini is tender.