Zucchini With Ricotta-Basil Mousse

Recipe from "Cooking Light Way to Cook Vegetarian"

Adapted by Tara Parker-Pope

Updated February 7, 2016

Media 1 of 1
Total Time
30 minutes
Rating
4(235)
Comments
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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. —Tara Parker-Pope

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Ingredients

Yield:12 servings

  • 6 small zucchini (about 1 ½ pounds)

  • Cooking spray

  • 1 cup loosely packed fresh basil leaves, finely chopped

  • 1 cup (8 ounces) ricotta cheese

  • ½ cup loosely packed fresh flat-leaf parsley leaves, finely chopped

  • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese or other hard cheese

  • 2 tablespoons hot water

  • 1 tablespoon fresh lemon juice

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • Parsley sprigs

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

4 grams carbs; 12 milligrams cholesterol; 59 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 1 gram fiber; 92 milligrams sodium; 3 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 450 degrees Fahrenheit.

  2. Step 2

    Cut each zucchini in half lengthwise; scoop out pulp, leaving a ¼-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.

  3. 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 degrees for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.

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Ratings

4 out of 5
235 user ratings
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Comments

Mary Ann

This recipe is very flavorful and satisfying. I plan to use the filling for other vegetables.

Also, I used Romano cheese and skipped the 1/4 tsp of salt.

Michele

try draining the ricotta - I did and it worked well. cheese cloth works great.

Gail

Don't have any ricotta on hand? Boil a little milk, add some lemon juice, let it sit bit until curds form, then strain with cheesecloth. And you are ready to go!

Meryl Natchez

I mixed ricotta with sauteed onion, garlic, corn as well as basil, parseley, etc. Delicious.

Jasper

This was not good at all. The skins were tough and chewy.

teredesi

Do not add water. Season zucchini. Consider adding pine nuts. Consider draining ricotta. Add Parmesan on top and broil.

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Credits

From "Cooking Light Way to Cook Vegetarian"

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