Instructions Preheat the oven to 425° F. Spray a baking sheet with nonstick cooking spray.Half the zucchini lengthwise, then scoop out the seeds (about ½-inch deep).Line the zucchini cut-side-up on the sheet pan and spray with olive oil spray. Season to taste with salt and pepper.In a bowl, stir together the ricotta, Parmigiano Reggiano, breadcrumbs, basil, lemon zest and lemon juice. Taste the filling and season with salt and pepper to your liking.Spoon the ricotta mixture into the prepared zucchini halves (about ⅓-½ cup each). Sprinkle the tops with additional Parmigiano Reggiano.Transfer the pan to the oven and bake for 25-30 minutes, or until the zucchini are fork-tender. For additional browning, set the pan under the broiler for 1-2 minutes after baking, keeping an eye on the zucchini so the tops don’t burn.