Use the fragrant cheese stuffing 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.
Ingredients
- 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
- ½ cup loosely packed fresh flat-leaf parsley leaves, finely chopped
- ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese or other hard cheese
- 2 tablespoons hot water
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Parsley sprigs
- Nutritional Information
Nutritional analysis per serving (12 servings)
54 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 3 grams protein; 12 milligrams cholesterol; 85 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
12 servings
Preparation
- 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.
30 minutes
Dining and Cooking