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Zucchini Boats with Ricotta-Basil Mousse

Shilpa's Zucchini Boats with Ricotta-Basil Mousse
6 zucchini
cooking spray
1 cup fresh basil leaves (finely chopped)
1 cup (8 ounces Ricotta Cheese)
1/2 cup 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

1.Preheat oven 450 degrees

2. Cut each zucchini in half lengthwise; scoop out pulp (leave 1/4 inch shell)

3. Arrange zucchini shells in single layer in a 13 x 9 inch baking dish coated with cooking spray

4. Combine basil and 7 other ingredients, stirring well with a whisk. Divide mixture evenly among shells, pressing gently.

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