Garlic, herbs, ricotta, and melty mozzarella stuffed inside tender zucchini. White pizza - sans crust - for the win!
3medium or 2 large zucchiniabout 1 1/2 pounds
1/2cuppart-skim ricotta cheesewhole milk ricotta works too
1cup+ 1/4 cup shredded mozzarella cheeseabout 3.5 ounces, divided
2medium cloves garlicminced (about 1 tablespoon)
2tablespoonschopped fresh basilplus a couple extra leaves for garnish
1/4teaspoonfreshly 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.