Cheese Stuffed Zucchini Boats

Ingredients

• 3 medium zucchini
• 1/2 cup ricotta cheese ((part-skim or whole milk ricotta works))
• 1 1/4 cups shredded mozzarella (divided; 1 cup will go into the filling and the 1/4 top on top)
• 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

Instructions

1. 1

   Preheat oven to 375 degrees Fahrenheit.

2. 2

   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.

3. 3

   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.

4. 4

   Bake until zucchini is fork-tender and the cheese is melted and turning golden brown along the top.

5. 5

   Chiffonade remaining basil leaves and sprinkle over the tops of zucchini. Serve.