Bethany's Zucchini Boats with Ricotta-Basil Mousse

Tammy T


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 ...

★★★★★ 2 votes
30 Min
20 Min


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zucchini, small (about 1 1/2 pound)
cooking spray
1 c
loosely packed fresh basil leaves, finely chopped
1 c
8 oz ricotta cheese
1/2 c
loosely packed fresh flat-leaf parsley leaves, finely chopped
1/4 c
(1 ounce) grated fresh parmigiano-reggiano cheese
2 Tbsp
hot water
1 Tbsp
fresh lemon juice
1/4 tsp
1/4 tsp
freshly ground black pepper
parsley sprigs (optional)

How to Make Bethany's Zucchini Boats with Ricotta-Basil Mousse


  • 1Preheat oven to 450°.
  • 2Cut 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.
  • 3Combine 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
  • 4Can cut this recipe in half if need be.

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About Bethany's Zucchini Boats with Ricotta-Basil Mousse

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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