Stuffed Zucchini

2-3 zucchini
salt and pepper
1/2 cup ricotta cheese
1 lemon
1 egg white
2-3 tbsp fresh basil, chiffonade
2-3 tbsp mozzarella

Slice zucchini in half, then cut down the length. Scoop out the seeds on the inside, then season with salt and pepper and place under broiler 4-5 minutes.
Mix ricotta, juice of lemon, egg white, basil, salt and pepper in a bowl. Once zucchini cools, fill with mixture and place in 375 oven. Cook 15-20 minutes, then top with mozzarella and put under broiler until cheese browns.