WHITE PIZZA STUFFED ZUCCHINI BOATS

White Pizza Stuffed Zucchini Boats image

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 8

3 medium or 2 large zucchini (about 1 1/2 pounds)
1/2 cup part-skim ricotta cheese (whole milk ricotta works too)
1 cup + 1/4 cup shredded mozzarella cheese (about 3.5 ounces, divided)
2 medium cloves garlic (minced (about 1 tablespoon))
2 tablespoons chopped fresh basil (plus a couple extra leaves for garnish)
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Preheat oven to 375 degrees Fahrenheit.
Cut ends off of zucchini and slice in half lengthwise. With a spoon or melon baller, gently scoop out seeds and discard. Place cut-side-up on a large baking sheet.
To a medium bowl, add ricotta, 1 cup mozzarella, garlic, 2 tablespoons basil, oregano, salt, and pepper. Mix well. Using a spoon, fill zucchini with ricotta mixture, dividing evenly between halves. Top with remaining mozzarella.
Bake until zucchini is fork-tender and the cheese is melted and turning golden brown along the top.
Chiffonade remaining basil leaves and sprinkle over the tops of zucchini. Serve.