Zucchini Flutes Piped With Basil Ricotta Mousse

Zucchini Flutes Piped With Basil Ricotta Mousse might be just the side dish you are searching for. This recipe serves 4 and costs $1.0 per serving. One serving contains 234 calories, 14g of protein, and 17g of fat. 7 people found this recipe to be tasty and satisfying. Head to the store and pick up extra virgin olive oil, parmesan cheese, garlic, and a few other things to make it today. It is a good option if you're following a gluten free and primal diet. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. Zucchini with Ricotta, Mint, and Basil, Fried Zucchini Blossoms Stuffed with Basil Ricotta, and Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricottan and Slow Roasted Tomatoes are very similar to this recipe.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees. Zucchini: Cut stem tips of zucchinis off and discard. Slice lengthwise into two pieces. Take a teaspoon and hollow out each half... scraping away seeds and core until smooth. Be sure to leave about 1/4 inch of flesh or the flute will be too weak. Set on baking tray. Mousse: Put the ricotta, basil, garlic, and half of the shredded Parmesan cheese into a food processor and blend until creamy. If too thick... add just a dab of olive oil. But not too much as you need the mousse to stand firm in the zucchini flutes. Once you reach the desired consistency - scoop the mousse out of processor into a zip lock baggie or pastry bag. If using a baggie, snip off about 1/4" of the corner and squeeze baggie to pipe out mousse into the hollowed section of the zucchini. Stop short of the end by about 1/2", as the ricotta will expand when baking. Sprinkle remaining Parmesan cheese along the top of flutes. Put tray of mousse-filled flutes on middle rack of oven, baking for 20 minutes at 375 degrees. Remove when zucchini is tender to a fork and the cheese has browned slightly. Once flutes are removed from the oven, sprinkle a few ricotta crumbles across the top and lightly drizzle with extra virgin olive oil. Serve immediately.

 

Step by step:

1. Preheat oven to 375 degrees.

Zucchini

1. Cut stem tips of zucchinis off and discard. Slice lengthwise into two pieces. Take a teaspoon and hollow out each half... scraping away seeds and core until smooth. Be sure to leave about 1/4 inch of flesh or the flute will be too weak. Set on baking tray.

Mousse

1. Put the ricotta, basil, garlic, and half of the shredded Parmesan cheese into a food processor and blend until creamy. If too thick... add just a dab of olive oil. But not too much as you need the mousse to stand firm in the zucchini flutes.

2. Once you reach the desired consistency - scoop the mousse out of processor into a zip lock baggie or pastry bag. If using a baggie, snip off about 1/4" of the corner and squeeze baggie to pipe out mousse into the hollowed section of the zucchini. Stop short of the end by about 1/2", as the ricotta will expand when baking. Sprinkle remaining Parmesan cheese along the top of flutes.

3. Put tray of mousse-filled flutes on middle rack of oven, baking for 20 minutes at 375 degrees.

4. Remove when zucchini is tender to a fork and the cheese has browned slightly. Once flutes are removed from the oven, sprinkle a few ricotta crumbles across the top and lightly drizzle with extra virgin olive oil.

5. Serve immediately.

Nutrition Information:

covered percent of daily need