BETHANY'S ZUCCHINI BOATS WITH RICOTTA-BASIL MOUSSE

Bethany's Zucchini Boats with Ricotta-Basil Mousse image

Provided by Tammy T

Time 50m

Number Of Ingredients 11

6 zucchini, small (about 1 1/2 pound)
cooking spray
1 c loosely packed fresh basil leaves, finely chopped
1 c 8 oz ricotta cheese
1/2 c loosely packed fresh flat-leaf parsley leaves, finely chopped
1/4 c (1 ounce) 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)

Steps:

1. Preheat oven to 450°.
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 13 x 9-inch baking dish coated with cooking spray.
3. Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450° for 20 minutes or until zucchini is tender. Garnish with parsley, if desired
4. Can cut this recipe in half if need be.