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Zucchini Boats with Ricotta-Basil Mousse

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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe

taken from Cooking Light

Note: I want to try substituting the cheese filling with Veganomicon's Cashew Ricotta.

Ingredients You'll Need

6 small zucchini
cooking spray

1 cup loosely packed gresh basil leaves, finely chopped
1 cup homemade ricotta cheese
1/2 cup loosely packed fresh 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 freshly ground black pepper

parsley sprigs (optional)


Preheat oven to 450 degrees F.

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 13x9 inch baking dish coated with cooking spray.

Combine basil and next 7 ingredients, stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450 degrees F for 20 minutes or until zucchini is tender. Garnish with parsley, if desired. Yield: 12 servings (serving size 1 stuffed shell).

Note: I want to try substituting the cheese filling with Veganomicon's Cashew Ricotta.

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