bethany's zucchini boats with ricotta-basil mousse

Name: Bethany's Zucchini Boats with Ricotta-Basil Mousse
Prep time: 30 min
Cook time: 20 min
Yield: 12
Cuisine: Italian
Ingredients: 6 - zucchini, small (about 1 1/2 pound); - cooking spray; 1 cup(s) loosely packed fresh basil leaves, finely chopped; 1 cup(s) 8 oz ricotta cheese; 1/2 cup(s) loosely packed fresh flat-leaf parsley leaves, finely chopped; 1/4 cup(s) (1 ounce) grated fresh parmigiano-reggiano cheese; 2 tablespoon(s) hot water; 1 tablespoon(s) fresh lemon juice; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) freshly ground black pepper; - parsley sprigs (optional)

(2 RATINGS)

43 Pinches 1 Photo

Tammy T

Mesa, AZ

Updated on Oct 16, 2012

This is my daughter Bethany's favorite vegetarian zucchini dish. Simple, fresh and cheesy. I make it special just for her. From MoM to you Bethany! ;) Lots of Love included ...

Rate

prep time 30 Min

cook time 20 Min

method Bake

yield 12 serving(s)

Ingredients

6 - zucchini, small (about 1 1/2 pound)
- cooking spray
1 cup loosely packed fresh basil leaves, finely chopped
1 cup 8 oz 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)

How To Make bethany's zucchini boats with ricotta-basil mousse

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
Step 4

Can cut this recipe in half if need be.
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