Zucchini Boats with Ricotta-Basil Filling

In a neverending attempt to add more vegetables into our diet, I've been researching zucchini recipes. I was trying to find something different, that didn't involve just slicing and sauteeing the zucchini. These were a great side dish - the zucchini had a nice crunch, and the savory, herb-filled filling contrasted nicely..

(Recipe adapted from cookinglight.com.)

Ingredients:

• 3 large zucchini (about 1 1/2 pounds) 
• Cooking spray
• 1/2 c. fresh basil
• 3/4 c. ricotta cheese
• 1/4 c. flat-leaf parsley
• 2 Tbsp. fresh mint leaves 
• 1/4 c. grated fresh Parmesan cheese
• 1 Tbsp. hot water
• 1 Tbsp. fresh lemon juice 
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. Penzey's Northwoods seasoning blend (optional) 

Directions:

1. Preheat oven to 450F.
2. Slice the zucchini in half, lengthwise. Using a small spoon (I used a 1 tsp. measuring spoon) scoop out the flesh of the zucchini, leaving a 1/4 inch shell.
3. Spray a baking dish with cooking spray. 
4. Place the basil, ricotta, parsley, mint, Parmesan, water, lemon juice, salt and pepper in a food processor. Pulse 5-10 times until the herbs are chopped and the other ingredients are incorporated.
5. Scoop the ricotta mixture into the zucchini shells, pressing gently. Sprinkle with seasoning blend and place in the baking dish.
6. Bake for 20 minutes.
7. Let cool for 5 minutes and enjoy!