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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Nobola Priscilla
[email protected]I'm not a fan of zucchini, but I loved this recipe. The mousse was so light and fluffy, and the zucchini was cooked perfectly.
_Sabrina Sreoshy_
[email protected]This recipe is a great way to sneak vegetables into your kids' diet. My kids loved it!
Kounter Kulture
[email protected]I've never cooked with zucchini before, but this recipe made it easy. I'll definitely be making it again.
Salman Fairaj
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Joe Schmoe
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone wanted the recipe!
Khn Niazi
[email protected]I'm allergic to basil, so I omitted it from the recipe. The dish was still delicious.
Rizwan Gg
[email protected]This dish is a great way to use up leftover zucchini. I had some zucchini that was starting to go bad, and this recipe saved it!
James Kowaleski
[email protected]I didn't have any ricotta cheese on hand, so I used cottage cheese instead. It turned out great!
Dark Sajib
[email protected]This recipe is a bit too complicated for my taste. I prefer simpler dishes.
Tanjim sabbir
[email protected]I've never had zucchini prepared this way before. It was delicious!
Victoria Todorova
[email protected]This dish is perfect for a summer lunch or dinner. It's light and refreshing, and the zucchini is cooked to perfection.
Bruce Dorrill
[email protected]I'm not a big fan of zucchini, but this recipe changed my mind. The mousse was so light and flavorful that it made the zucchini taste amazing.
Patty Doerflein
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the mousse!
Mzoli Mzoliswa
[email protected]I found that the zucchini needed to be cooked for a bit longer than the recipe stated.
Dangle Doo
[email protected]The mousse was a bit too rich for my taste, but the zucchini was cooked perfectly.
Jugno Khan
[email protected]I've made this recipe several times now and it's always a favorite. It's a great way to use up zucchini when they're in season.
Hannah Mclean
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved it!
Brii Scott
[email protected]This dish was a bit more time-consuming than I expected, but it was worth it! The mousse was especially delicious.
Baashi Cusmaan
[email protected]I was pleasantly surprised by how easy this recipe was to make. I'm not a very experienced cook, but I was able to follow the instructions easily and the dish turned out great.
Rainy Days
[email protected]This zucchini recipe was a hit! The ricotta-basil mousse was so light and fluffy, and the zucchini was cooked perfectly. I will definitely be making this again.