Zucchini Boats with Ricotta-Basil Mousse

08well_zucchini-articleLarge[1]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. Try using different soft cheeses of your preference in replace of the Ricotta. Or toss in some Quinoa or Rice to round out the meal.


6 small zucchini (about 1 1/2 pounds)

Cooking Oil of Choice in a Mister for Spraying

1 cup loosely packed fresh basil leaves, finely chopped
1 cup (8oz) 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)


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), 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.

Recipe by Micol Negrin