Italian-Style Stuffed Zucchini

Ingredients:

• 2 medium zucchinis, halved lengthwise
• 3/4 cup ricotta
• 0.5 cup grated Italian cheese mix
• 2 tbsp chopped fresh parsley
• 60 g capicola slices, chopped
• 1 tsp. grated lemon zest
• 1 tbsp. freshly squeezed lemon juice
• 1/4 cup marinara sauce

Preparation:

1. Preheat the oven to 200°C and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 0.5 cm thick skin.
2. In a bowl, combine the ricotta, 1/4 cup Italian cheese blend, parsley, capicola, and lemon zest and juice. Season the zucchini with salt and black pepper, then fill with the ricotta mixture.
3. Drizzle each zucchini half with about 1 tablespoon of marinara sauce, then sprinkle with the remaining 1/4 cup of the shredded cheese mixture. Transfer to a baking dish and bake until the cheese is melted and bubbly, about 20 minutes.