• 6 piece small zucchini (about 1 1/2 pounds) cooking spray
• 1 cup(s) loosely packed fresh basil leaves, finely chopped
• 1 cup(s) homemade ricotta cheese
• 1 cup(s) loosely packed fresh flat-leaf parsley leaves, finely chopped
• 1 cup(s) grated fresh parmigiano-reggiano cheese
• 2 tablespoon hot water
• 1 tablespoon fresh lemon juice
• 1 teaspoons salt
• 1 teaspoons freshly ground black pepper

Preheat oven to 450°.
Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 x 9-inch baking dish coated with cooking spray.

Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450° for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.