Zucchini Boats and Ricotta Basil Mousse

With this gluten free recipe you can use the fragrant cheese stuffing with any mild vegetable, such as bell peppers, mushroom caps, baby eggplant, or tomatoes instead of the zucchini for an equally tasty result.
Dish Type: Lifestyle: gluten free, nut free, vegetarian


6 small zucchini

Olive oil

1 cup loosely packed fresh basil leaves, finely chopped

1 cup ricotta cheese

1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped

1/4 cup  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)


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 olive oil.

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.