Zucchini boats with ricotta-basil mousse l: Amy F.

[Guest guest]

Yum Yum! This is a favorite vegi of mine.

On the top of my list to try.

GeGee

 

 

, akfral wrote:

>

> This is from Cooking Light

>

> 6 small zuccchini

> 1 cup loosely packed fresh basil leaves, finely chopped

> 1 cup ricotta cheese

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

> 1/4 cup grated fresh parmigiano-reggiano cheese

> 2 Tbsp hot water

> 1 Tbsp fresh lemon juice

> 1/4 tsp salt

> 1/4 tsp fresh ground black pepper

>

> cut each zucchini in half lengthwise, scoop out pulp, leaving a

1/4 " shell

> Arrange on a 13x9 pan coated with cooking spray

> Combine basil and next 7 ingredients, stirring well with a whisk (I

used my

> food processor, I hate chopping). Divide mixture evenly among

shells, pressing

> gently. Bake at 450 for 20 minutes or until zucchini is tender.

>

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