The Pioneer Woman Tasty Kitchen
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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

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Level: Intermediate

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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

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Megan {Country Cleaver} on 1.25.2011

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

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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

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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.

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carolinakate02 on 6.13.2010

Yummy- great way to use up some extra zucchini

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