Prep: 1. Preheat oven to 375. 2. Cut ends off zucchini and slice in half lengthwise. Scrape out the seeds. 3. Mince garlic. Chop basil. Make: 1. Combine ricotta, 1 cup mozzarella, garlic, basil, oregano, salt, and pepper. Mix well. 2. Fill zucchini with ricotta mixture, dividing evenly between halves. Top with remaining mozzarella. 3. Bake on a baking sheet until zucchini is fork-tender and the cheese is melted and turning golden brown along the top, about 30 minutes. 4. Top with additional basil if desired. Serve.
These are also great with 1/2 pound of sauteed chicken sausage mixed into the cheese mixture, or topped with tomatoes before baking. You could sub in a delicata squash for the zucchini for a winter version.