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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.
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!
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.