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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Zucchini Boats with Ricotta-Basil Mousse

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.

Cooking Light APRIL 2005

  • Yield: 12 servings (serving size: 1 stuffed shell)

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)

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.

Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 43%
  • Fat: 2.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.5g
  • Carbohydrate: 3.5g
  • Fiber: 0.8g
  • Cholesterol: 9mg
  • Iron: 0.5mg
  • Sodium: 158mg
  • Calcium: 129mg
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Zucchini Boats with Ricotta-Basil Mousse recipe

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