Ingredients
- 4 medium zucchini (2 to 2 1/2 pounds total)
- 1/2 teaspoon kosher salt, plus more to taste
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- freshly-ground black pepper
- 1/2 cup 2% or 4% small-curd cottage cheese
- handful of fresh basil leaves, chopped, plus more for garnish
- 4 ounces low-moisture mozzarella cheese, grated (about 1 cup), divided
- 1/2 ounce Parmesan cheese, finely grated (about 1/2 cup), divided
- 1 cup homemade or store-bought marinara sauce or pizza sauce
- desired pizza toppings, such as thinly sliced mushrooms, olives, or pepperoni
Instructions
- Heat the oven to 400°F.
- Cut the zucchini in half lengthwise. Using a small spoon or melon baller, carefully scoop out the flesh, leaving a 1/4-inch thick shell to form boats. Discard the flesh or reserve for another use.
- Season the cut side of the boats with 1/2 teaspoon salt. Flip them over onto a rimmed baking sheet and set aside so they release liquid, about 10 minutes.
- Meanwhile, prepare the pizza oil: In a small bowl, whisk together the oil, garlic powder, oregano, red pepper flakes, and a pinch each salt and pepper.
- Prepare the filling: In a medium bowl, stir together the cottage cheese, basil, half the mozzarella, and half the Parmesan. Season with salt and pepper to taste.
- Pat the zucchini and the baking sheet dry with a clean kitchen towel or paper towels. Arrange the zucchini cut-side up.
- Brush the zucchini boats with the pizza oil. Divide the cottage cheese mixture between the boats. Dollop the sauce on top, then sprinkle with the remaining mozzarella cheese. Top with any desired toppings, then sprinkle with the remaining Parmesan cheese.
- Bake until the zucchini shells are tender, the sauce is bubbling, and the cheese is melted and beginning to brown, 20 to 25 minutes. Garnish with more fresh basil.
Recipe adapted from the Kitchn.