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

Crispy Home Fries
Profile Photo by Patricia @ ButterYum in Sides
The perfect thing to do with leftover potatoes is make crispy...
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


Easy Garlic and Herb Roasted Carrots
Profile Photo by Sam | Ahead of Thyme in Sides
Sweet and flavourful easy garlic and herb roasted carrots is 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: 3 Level: Easy


Roasted Asparagus and Peas with Lemon
Profile Photo by Gayle | Pumpkin 'N Spice in Sides
Roasted Asparagus and Peas with Lemon is an easy side dish...
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


Slow Cooker Roasted Garlic Pinto Bean Mash
Profile Photo by Nancy @ Coupon Clipping Cook in Sides
Did I mention this pinto bean mash-up is made with bits...
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


Aunt Rocky’s Pan Grilled Zucchini (LCHF)
Profile Photo by Roxana Lopez in Sides
This recipe adds some fat to the zucchini dish, making it...
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: 1 Level: Easy