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White Pizza Stuffed Zucchini Boats

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 40 min
  • $$
Gatheredtable
adapted fromKitchen Treaty

Ingredients

  • 4 medium zucchini
  • 2 medium cloves garlic, minced
  • 3/4 cup ricotta cheese
  • 2 tablespoons chopped fresh basil
  • 1 1/2 cup shredded mozzarella cheese, divided
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Directions

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.

Notes

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.

Goes great with these recipes

Mushroom Polenta
Herb Tabouleh
Corn and Mushrooms
Baked Herb Polenta
Heirloom Tomato Panzanella

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