Zucchini Boats With Ricotta-Basil Mousse


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


  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.

Source: Just A Pinch – Zucchini Boats With Ricotta-Basil Mousse