Bethanys Zucchini Boats With Ricotta Basil Mousse Recipes

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ZUCCHINI WITH RICOTTA-BASIL MOUSSE



Zucchini With Ricotta-Basil Mousse image

The fragrant cheese stuffing in this recipe from Cooking Light magazine can be used 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 because it will liquefy the ricotta.

Provided by Tara Parker-Pope

Categories     side dish

Time 30m

Yield 12 servings

Number Of Ingredients 11

6 small zucchini (about 1 1/2 pounds)
Cooking spray
1 cup loosely packed fresh basil leaves, finely chopped
1 cup (8 ounces) ricotta cheese
1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese or other hard cheese
2 tablespoons hot water
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Parsley sprigs

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • 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 by 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 degrees for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 86 milligrams, Sugar 1 gram, TransFat 0 grams

ZUCCHINI BOATS WITH RICOTTA AND BASIL



Zucchini Boats With Ricotta and Basil image

This is from Cooking Light Magazine. Use a melon baller to make quick work of hollowing out the zucchini halves.

Provided by E.A.4957

Categories     < 60 Mins

Time 35m

Yield 1 shell each, 12 serving(s)

Number Of Ingredients 10

6 small zucchini (about 1 1/2 pounds)
1 cup ricotta cheese
1 cup loosely packed fresh basil leaf, finely chopped
1/2 cup loosely packed fresh flat leaf parsley, finely chopped
1/4 cup grated fresh parmigiano-reggiano cheese
2 tablespoons hot water
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
cooking spray

Steps:

  • Preheat oven to 450 degrees.
  • Cut each zucchini in half lengthwise, scoop out pulp, leaving a 1/4 inch thick shell.
  • Reserve pulp for another use.
  • Arrange zucchini shells single layer in a 13 x 9 inch baking dish coated with cooking spray.
  • Combine basil and next 7 ingredients, stirring well with a whisk.
  • Divide mixture evenly among shells, pressing gently.
  • Bake at 450 degrees for 20 minutes or until zucchini is tender.

Nutrition Facts : Calories 54.3, Fat 3.3, SaturatedFat 2, Cholesterol 11.7, Sodium 101.5, Carbohydrate 3.1, Fiber 0.9, Sugar 1.1, Protein 3.8

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