Basil and Ricotta Stuffed Zucchini

• 6 small zucchini about 1 1/2 pounds
• 1 cup basil loosely packed, freshly and finely chopped
• 1 cup ricotta cheese 8 ounces, prefer low-fat
• 1/2 cup parsley leaves loosely packed flat-leaf, freshly and finely chopped
• 4 tablespoons parmesan, parmigiano-reggiano cheese, grated 1 ounce, fresh
• 2 tablespoons water hot
• 1 tablespoon lemon juice fresh
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 1 x pine nuts optional
• 1 x parsley sprigs for garnish

1. Preheat oven to 450F (230C).
2. Cut each zucchini in half lengthwise, scoop out pulp, leaving a 1/4 inch-thick shell.
3. Reserve pulp for another use.
4. Place zucchini shells in a single layer in a 13 by 9inch baking dish coated with cooking spray or brushed with oil.
5. Combine basil and next 7 ingredients, whisk until well blended and form into a smooth texture.
6. Divide mixture evenly among shells, pressing gently.
7. Sprinkle several pine nuts on top of each zucchini shell, if needed.
8. Bake in preheated oven for 20 minutes or until zucchini is tender.
9. Garnish with parsley leaves, if needed.

zucchini, basil loosely, ricotta cheese, parsley, parmesan, water, lemon juice fresh, salt, black pepper, nuts, parsley

Taken from recipeland.com/recipe/v/basil-ricotta-stuffed-zucchini-51343 (may not work)