ZUCCHINI BOATS WITH RICOTTA-BASIL MOUSSE

ZUCCHINI BOATS WITH RICOTTA-BASIL MOUSSE image

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)
1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 tablespoons hot water
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Parsley sprigs (optional)

Steps:

Preheat oven to 450°. 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. 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. Yield: 12 servings (serving size: 1 stuffed shell) NUTRITION PER SERVING CALORIES 59(43% from fat); FAT 2.8g (sat 1.7g,mono 0.8g,poly 0.2g); PROTEIN 5.5g; CHOLESTEROL 9mg; CALCIUM 129mg; SODIUM 158mg; FIBER 0.8g; IRON 0.5mg; CARBOHYDRATE 3.5g