Zucchini Boats with Ricotta-Basil Mousse
CATEGORIES
INGREDIENTS
  • Servings: 12
  • 6 small zucchini
  • cooking spray
  • 1 cup loosely packed gresh basil leaves, finely chopped
  • 1 cup homemade ricotta cheese
  • 1/2 cup loosely packed fresh flat leaf parsley leaves, finely chopped
  • 1/4 cup grated fresh parmigiano reggiano cheese
  • 2 tbsp hot water
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • parsley sprigs (optional)
DIRECTIONS
  1. Preheat oven to 450 degrees F.
  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 13x9 inch baking dish coated with cooking spray.
  3. Combine basil and next 7 ingredients, stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450 degrees F for 20 minutes or until zucchini is tender. Garnish with parsley, if desired. Yield: 12 servings (serving size 1 stuffed shell).
  4. Note: I want to try substituting the cheese filling with Veganomicon's Cashew Ricotta.
RECIPE BACKSTORY
taken from Cooking Light Note: I want to try substituting the cheese filling with Veganomicon's Cashew Ricotta.