Zucchini boats with ricotta-basil mousse

[Guest guest]

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.