Ricotta Stuffed Zucchini

1. Preheat the oven to 450 degrees Fahrenheit and grease a baking sheet in the meanwhile.
2. Cut the zucchini into half and scoop out the seeds from each of the half. Use a spoon for assistance here.
3. Put a seasoning of ground pepper and salt to season the hollowed out parts of the zucchini.
4. Mix together all of the ricotta cheese, Parmesan cheese, mozzarella cheese, dried basil, salt, lemon juice and ground pepper in a bowl.
5. Divide the mixture between the 4 zucchini halves.
6. Arrange the final stuffed zucchini on the greased baking sheet.
7. Bake the Zucchini in preheated oven until it becomes tender and the filling is brown. This will take 15 minutes.

Trivia

The largest zucchini out there is measured to be roughly 69 ½ inches long. The zucchini was grown in a farm in England and weighed around 65 lbs. The word zucchini itself comes from the Italian word ‘zucca’, which means squash in the language.