Bethanys Zucchini Boats With Ricotta Basil Mousse Recipes

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ZUCCHINI WITH RICOTTA-BASIL MOUSSE



Zucchini With Ricotta-Basil Mousse image

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.

Provided by Tara Parker-Pope

Categories     side dish

Time 30m

Yield 12 servings

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

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • 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 by 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 degrees for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 86 milligrams, Sugar 1 gram, TransFat 0 grams

BETHANY'S ZUCCHINI BOATS WITH RICOTTA-BASIL MOUSSE



Bethany's Zucchini Boats with Ricotta-Basil Mousse image

This is my daughter Bethany's favorite vegetarian zucchini dish. Simple, fresh and cheesy. I make it special just for her. From MoM to you Bethany! ;) Lots of Love included ...

Provided by Tammy T

Categories     Other Main Dishes

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.

ZUCCHINI BOATS WITH RICOTTA-BASIL MOUSSE



ZUCCHINI BOATS WITH RICOTTA-BASIL MOUSSE image

Categories     Vegetable     Side     Vegetarian

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

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