Zucchini Boats with Ricotta-Basil Mousse

Zucchini Boats with Ricotta-Basil Mousse
Photo by Becky Luigart-Stayner


  • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • ½ cup loosely packed fresh flat-leaf parsley leaves, finely chopped
  • ¼ teaspoon freshly ground black pepper
  • 1 cup (8 ounces) Homemade Ricotta Cheese
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 6 small zucchini (about 1 1/2 pounds)
  • + 4 more ingredients
    • 1 cup loosely packed fresh basil leaves, finely chopped
    • Parsley sprigs (optional)
    • 2 tablespoons hot water
    • Cooking spray

Preheat oven to 450°. 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. Combine basil and next 7 ingredients (through pepper), stirri...

View full recipe at My Recipes


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