Name: Zucchini Flutes Piped With Basil Ricotta Mousse
Prep time: 45 min
Cook time: PT-1M
Total time: 44 min
Yield: 4
Cuisine: side dish
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

Not Rated

Zucchini Flutes Piped With Basil Ricotta Mousse is a side dish that serves 4.

Watching your figure? This gluten free and primal recipe has 234 calories, 14g of protein, and 17g of fat per serving.

For $1.0 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals.

Head to the store and pick up extra virgin olive oil, basil leaves - torn, parmesan cheese, and a few other things to make it today.

7 people found this recipe to be yummy and satisfying.

It is brought to you by Foodista.

From preparation to the plate, this recipe takes about about 45 minutes.

Taking all factors into account, this recipe earns a Gemali's Kitchen score of 54%, which is pretty good.

Try 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 for similar recipes..

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

Method

Preheat oven to 375 degrees.

Zucchini: Cut stem tips of zucchinis off and d...

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 ha...

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 ...

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...

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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Gemali's

Kitchen 🔪

Zucchini Flutes Piped With Basil Ricotta Mousse

by Foodista

Aug 2, 2022

Ingredients

Method

Preheat oven to 375 degrees.

Preheat oven to 375 degrees.

Zucchini: Cut stem tips of zucchinis off and d...

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 ha...

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 ...

Put tray of mousse-filled flutes on middle rack...

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