The Pioneer Woman Tasty Kitchen
Profile Photo

Zucchini Flutes Piped with Basil-Ricotta Mousse

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

One of the beautiful things about zucchini is the range of sizes they come in. The ones I chose for this recipe were roughly 4-5 inches in length, with the intention of using them as a complement to an entrée. Just go to your local Farmer’s Market and grab a few of these beauties. You’ll need 2 medium-sized zucchini for this recipe.

Ingredients

  • 2 whole Medium Zucchini
  • 1-½ cup Ricotta
  • ¼ cups Fresh Torn Basil Leaves
  • 2 Tablespoons Minced Garlic
  • 4 Tablespoons Shredded Parmesan Cheese, Divided
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 pinch Sea Salt

Preparation

Cut stem tips of zucchinis off and discard. Slice them 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. Add a small pinch of salt to taste. 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 the 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.

Ready To Cook?
Put the tray of mousse-filled flutes on middle rack of oven, baking for 20 minutes at 375 degrees. Remove the pans when the zucchini is fork-tender and the cheese has browned slightly. Once the flutes are removed from the oven, sprinkle a few ricotta crumbles across the top and lightly drizzle with some extra virgin olive oil. Serve immediately.

2 Comments

You must be logged in to post a comment.

Profile photo of Megan {Country Cleaver}

Megan {Country Cleaver} on 1.25.2011

Ooo these looks so good and clean :) These are going on my “To make” list!

Profile photo of stepheath

stepheath on 4.16.2010

These are amazing. Threw the mousse together early in the day, and let it hang out in the fridge until I was ready to cook. It seriously took the oven longer to preheat than it did for me to scoop out the seeds & pipe in the mousse. My husband loved these, and I opted not to tell them what they’re called.

2 Reviews

You must be logged in to post a review.

Profile photo of amandalt

amandalt on 7.12.2010

These were delicious, and really easy too. I didn’t have Parmesan so I used Asiago instead, they were great.

Profile photo of carolinakate02

carolinakate02 on 6.13.2010

Yummy- great way to use up some extra zucchini

Related Recipes

Balsamic Glazed Mushrooms
Profile Photo by Percolate Kitchen in Sides
Balsamic Glazed Mushrooms are the perfect side for your dinner on...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Melon-Berry Salad with Goat Cheese & Honey
Profile Photo by PW Food & Friends in Sides
This potluck offering is an easy and creative riff on a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Honey Mustard Cabbage Slaw
Profile Photo by PW Food & Friends in Sides
This slaw is a snap to throw together if you’ve got...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Grilled Marinated Vegetables
Profile Photo by PW Food & Friends in Sides
You can use zucchini or other summer squash, peppers, eggplant, mushrooms,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Sinful Baked Mac and Cheese
Profile Photo by Lori Kemph | Mutt & Chops in Sides
This mac and cheese is a decadently creamy concoction, with the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy