Italian Stuffed Zucchini

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2 medium zucchini, halved lengthwise

3/4 cup ricotta cheese

1/2 cup shredded Italian cheese blend

2 tablespoons chopped fresh parsley

2 ounces sliced capicola, chopped

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

Kosher salt and freshly ground pepper

1/4 cup marinara sauce