Zucchini Boats with Ricotta-Basil Mousse |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Use the fragrant cheese stuffing with any mild vegetable, such as bell peppers, mushroom caps, baby eggplant, or tomatoes. Save the scooped-out zucchini pulp for risotto or pasta sauce. You can use a mini chopper to chop the herbs quickly, but do not use it to combine the mousse ingredients, as it will liquefy the ricotta. Ingredients:
6 small zucchini (about 1 1/2 pounds) |
cooking spray |
1 cup loosely packed fresh basil leaves, finely chopped |
1 cup (8 ounces) homemade ricotta cheese |
1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped |
1/4 cup (1 ounce) grated fresh parmigiano-reggiano cheese |
2 tablespoons hot water |
1 tablespoon fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
parsley sprigs (optional) |
Directions:
1. Preheat oven to 450°.
2. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
3. Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450° for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.
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