Zucchini With Ricotta-Basil Mousse

Recipe from "Cooking Light Way to Cook Vegetarian"

Adapted by Tara Parker-Pope

Zucchini With Ricotta-Basil Mousse
Total Time
30 minutes
Rating
4(223)
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
  • 6small zucchini (about 1½ pounds)
  • Cooking spray
  • 1cup loosely packed fresh basil leaves, finely chopped
  • 1cup (8 ounces) ricotta cheese
  • ½cup loosely packed fresh flat-leaf parsley leaves, finely chopped
  • ¼cup (1 ounce) grated fresh Parmigiano-Reggiano cheese or other hard cheese
  • 2tablespoons hot water
  • 1tablespoon fresh lemon juice
  • ¼teaspoon salt
  • ¼teaspoon freshly ground black pepper
  • Parsley sprigs
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

58 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 91 milligrams sodium

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
223 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.

MLS

Read all the comments. I think the key is to you a good quality ricotta and did not add the water and it was not watery at all. Add a little extra pecorino as I’m really into that and it is fabulous. A healthier version of stuffed shells and you don’t need the mozzarella. Definitely a keeper.

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.

Anna

Not fabulous May try it again with added garlic and more cheese Not a fan of not using the whole squash May be better done as a past-free lasagna with thinly sliced zucchini layered with cheese mixture

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Credits

From "Cooking Light Way to Cook Vegetarian"

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