Zucchini Flutes Piped With Basil Ricotta Mousse

Zucchini Flutes Piped With Basil Ricotta Mousse

Zucchini Flutes Piped With Basil Ricotta Mousse

45 minutes

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Details
  • Servings:   4
  • Calories:   236
  • Protein:   14g
  •  
  • Fiber:   2g
  • Sugar:   3g
  • Carb Total:   7g
  •  
  • Saturated:   10g
  • Fat Total:   18g
  •  
  • Gluten-Free:   True
  • Weight Watchers:   7 Points
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Cuisine
  • side dish
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Ingredients
  • 2 mediums Zucchini
  • 1/4 cup fresh basil leaves - torn
  • 2 tablespoons minced garlic
  • 1 1/2 cups ricotta (use my homemade ricotta recipe for the freshest
  • 4 tablespoons of shredded Parmesan cheese (divided)
  • 1 tablespoon extra virgin olive oil
Instructions

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.

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