ZUCCHINI WITH RICOTTA-BASIL MOUSSE
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
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
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Marjana Lamia
[email protected]This recipe was a bit too bland for my taste. I think I'll try adding some more herbs and spices next time.
dôgus utôôpia
[email protected]I've made this recipe several times now and it's always a hit. The mousse is so light and fluffy, and the zucchini is always cooked perfectly. I love that this dish is so easy to make and that it's always a crowd-pleaser.
Kira Coff
[email protected]Yum! This recipe was so easy to make and the end result was so delicious. The zucchini was cooked perfectly and the mousse was so creamy and flavorful. I will definitely be making this again.
Shami Shami
[email protected]I made this dish for my family and they all loved it! The mousse was so light and fluffy, and the zucchini was cooked perfectly. This is definitely a recipe I'll be making again.
Ganesh Bohora
[email protected]This dish was a hit at my dinner party! Everyone loved the unique combination of flavors and textures. I would definitely recommend this recipe to anyone looking to impress their guests.
Nate Peddle
[email protected]Meh. I found this recipe to be a bit underwhelming. The mousse was too runny and the zucchini was undercooked. I think I'll stick to my usual zucchini recipes.
asmae Ghoniem
[email protected]Not bad! The mousse was a bit bland for my taste, but the zucchini was cooked well. I think I'll try adding some more herbs and spices next time.
Sevdije Abdyli
[email protected]This recipe was easy to follow and the end result was amazing! The mousse was light and fluffy and the zucchini was cooked to perfection. I would highly recommend this recipe to anyone looking for a delicious and healthy meal.
Amina Xeeshan
[email protected]Delicious! The mousse was so creamy and flavorful. The zucchini was cooked perfectly. I will definitely be making this again.
Pamela Baaklini
[email protected]Amazing! I've tried many zucchini recipes but this one takes the cake. The ricotta basil mousse is the perfect complement to the grilled zucchini. It's a must-try for anyone who loves vegetables.
T Mobile
[email protected]I am a seasoned home cook and this zucchini with ricotta basil mousse recipe was a delightful surprise! The combination of flavors and textures was simply divine, and the mousse was so light and airy. My family raved about it and I will definitely be