Ingredients
1 cup shredded mozzarella cheese
4 medium zucchini
1/2 cup grated Parmesan cheese
1/2 cup cream cheese, softened
1 clove garlic, minced
1/4 cup fresh chives, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Fresh rosemary or thyme leaves for garnish
Olive oil, for drizzling
Instructions
Prepare the Zucchini
Preheat your oven to 375°F (190°C).
Cut each zucchini in half lengthwise. Use a spoon to scoop out the seeds and create a hollowed center, leaving a bit of flesh to hold the filling.
Make the Filling
In a medium bowl, combine the cream cheese, mozzarella cheese, Parmesan cheese, garlic, chives, salt, and black pepper. Mix well until smooth and creamy.
Stuff the Zucchini
Spoon the cheese mixture into each zucchini half, pressing it gently to fill the hollow. Sprinkle a bit of extra mozzarella on top if desired.
Bake
Place the stuffed zucchini halves on a baking sheet lined with parchment paper. Drizzle lightly with olive oil.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown on top.
Enjoy.