Roasted Ricotta Stuffed Peppers

Name: Roasted Ricotta Stuffed Peppers
Ingredients: 3 medium zucchini (about 1 1/4 lb. total), cut into 1/2 pieces (about 5 cups); 1 3/4 tsp. kosher salt, divided; 4 medium red bell peppers, halved lengthwise, seeds and stem removed; 3 tbsp. extra-virgin olive oil; 8 large garlic cloves, finely chopped; 3/4 c. dry couscous; 15 oz. ricotta (such as Liuzzi); 3 oz. Pecorino Romano, finely grated (about 1 1/2 cups); 2 tbsp. coarsely chopped fresh basil; 1/2 tsp. freshly ground black pepper; 12 oz. whole-milk mozzarella, shredded