Zucchini Boats with Ricotta-Basil Mousse

Zucchini Boats with Ricotta-Basil Mousse Recipe
Becky Luigart-Stayner
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.

Yield:

12 servings (serving size: 1 stuffed shell)

Recipe from

Nutritional Information

Calories 59
Caloriesfromfat 43 %
Fat 2.8 g
Satfat 1.7 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 5.5 g
Carbohydrate 3.5 g
Fiber 0.8 g
Cholesterol 9 mg
Iron 0.5 mg
Sodium 158 mg
Calcium 129 mg

Ingredients

6 small zucchini (about 1 1/2 pounds)
Cooking spray
1 cup loosely packed fresh basil leaves, finely chopped
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)

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Micol Negrin,

April 2005
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