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Zucchini Boats with Ricotta-Basil Mousse

Becky Luigart-Stayner
Yield 12 servings (serving size: 1 stuffed shell)
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)

Nutrition 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

How to Make It

  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.

Cook's Notes

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.