Cheese Stuffed Zucchini Boats
Garlic, herbs, ricotta, and melty mozzarella stuffed inside tender zucchini. Almost like white pizza - sans the crust!
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
- 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.
Nutrition Facts
Serving: 1boat, Calories: 124kcal, Carbohydrates: 5g, Protein: 9g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 29mg, Sodium: 268mg, Potassium: 301mg, Fiber: 1g, Sugar: 3g, Vitamin A: 480IU, Vitamin C: 18mg, Calcium: 179mg, Iron: 1mg