Ricotta Stuffed Zucchini

3 Zucchini, cut in half lengthwise1 tsp Salt
1/2 tsp Pepper
1/2 cup Ricotta Cheese
1/4 cup Mozzarella Cheese, shredded
2 Tbsp Parmesan Cheese, grated
1 tsp Lemon Juice
2 tsp Basil
1/2 tsp Cayenne pepper

Preheat oven to 450 degrees F. Grease a baking sheet. Scoop out the seeds of each zucchini half with a spoon. Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, basil, salt and pepper in a bowl. Divide cheese mixture between six zucchini halves. Sprinkle the Cayenne Pepper over the top of the Ricotta mixture. Arrange stuffed zucchini on greased baking sheet. Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.