It pretty much all started with a grilled cheese sandwich. Garlic, herb-y ricotta, melty mozzarella. Inspired by white pizza, but so much more than just white pizza. Well, except I also made an actual white pizza and that was pretty tasty, too.
I mean, I also stuffed winter squash with it, so I thought, why not summer squash?
I freaking love white pizza anything, so I guess it probably comes as no surprise that White Pizza Stuffed Zucchini Boats make me very, very happy. What do I love best about them? They’re an awesomely healthy, yet satisfying, alternative to a more-fattening actual white pizza with a big fat crust and more oil and more cheese.
We’re talking zucchini, fresh out of the garden, because if you planted zucchini, you’re probably to the point to where you are picking it every day, right? I mean, I’m not – I started late, and summer starts late here too. But they’re getting there. So actually, my zucchini are fresh from a farmer’s garden and obtained via a farmer’s market. Close enough?
Anyway, zucchini. Sliced in half and the definite boat in this zucchini boat equation. Who needs pizza crust? Not us. Because tender zucchini makes the perfect base for a white-pizza-inspired filling. Ricotta, mozzarella, garlic, basil, oregano. A touch of salt and pepper. This recipe is simple. Have I mentioned that? Almost impossibly so.
For these photos, I served my White Pizza Stuffed Zucchini Boats atop a bed of baby greens, which then turned into a lightly dressed side salad. Perfect full-meal deal. But also a perfect side for hardcore carnivores – they’ll no doubt love one of these boats aside, say, a hunk of chicken. Win win.
Let’s go sailing, white pizza style. Yes, apparently I said that.
White Pizza Stuffed Zucchini Boats
- 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
- 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.