Italian Stuffed Zucchini

• 2 zucchini medium, halved lengthwise
• 3/4 cup ricotta cheese
• 1/2 cup shredded Italian cheese blend
• 2 tablespoons fresh parsley chopped
• 2 ounces capicola sliced, chopped
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• freshly ground pepper
• 1/4 cup marinara sauce

1. Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell.
2. Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture.
3. Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes.

zucchini, ricotta cheese, italian cheese, parsley, lemon zest, lemon juice, freshly ground pepper, marinara sauce

Taken from www.yummly.com/recipe/Italian-Stuffed-Zucchini-889283 (may not work)