INGREDIENTS
3
medium or 2 large zucchini (about 1 1/2 pounds)
1/2 cup
part-skim ricotta cheese (whole milk ricotta works too)
1 cup
+ 1/4 cup shredded mozzarella cheese (about 3.5 ounces), divided
2
medium cloves garlic, minced (about 1 tablespoon)
2 tbsp
chopped fresh basil, plus a couple extra leaves for garnish
1/2 tsp
dried oregano
1/4 tsp
kosher salt
1/4 tsp
freshly ground black pepper