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.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Chef'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.

Ratings & Reviews

JoelleCzirr's Review

Kate09
September 13, 2011
N/A

ViennaVAfoodie's Review

JoelleCzirr
September 08, 2009
We made this for our first football party of the season and it was pretty good. It made a great healthy addition to our spread. I used the store-bought low fat ricotta and it worked fine. I agree with some of the other reviewers though that it needed more complexity in flavor. I even added some dried oregano before baking because I felt it needed more. I would definitely try it next time with Maranara or Pesto. I also used mushroom caps, a must if you like mushrooms because they are delish!

Kate09's Review

sharonannc
September 01, 2009
I did not love these. I used store bought low fat ricotta. They were just ok.

JenAbigail's Review

JenAbigail
October 16, 2009
i really liked this...I didn't make my own ricotta the 2 times I made it, but I would like to try it. Even with store bought, the flavors were wonderful.

sharonannc's Review

ViennaVAfoodie
August 30, 2012
N/A