Zucchini Boats With Ricotta And Basil - cooking recipe

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

Preparation

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