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Zucchini Stuffed With Ricotta-Basil Mousse


  • 3 small zucchini
  • Cooking spray
  • 1/2 cup loosely packed fresh basil leaves, finely chopped
  • 4 ounces ricotta cheese
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
  • 1 ounce grated fresh Parmigiano-Reggiano cheese or other hard cheese
  • 1 tablespoon hot water
  • 1/2 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Parsley sprigs, for garnish


Preheat oven to 450 degrees Fahrenheit.

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use (risotto or pasta sauce). Arrange zucchini shells in a single layer in a baking dish coated with cooking spray.

Combine basil and the rest of the ingredients (excluding parsley), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450 degrees for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.

Adapted from New York Times Cooking