Zucchini Flutes Piped With Basil Ricotta Mousse

45 minuta 4 porcija Health Score: 10
Zucchini Flutes Piped With Basil Ricotta Mousse

O receptu

If you want to add more gluten free and primal recipes to your recipe box, Zucchini Flutes Piped With Basil Ricotta Mousse might be a recipe you should try. This recipe serves 4 and costs $1.0 per serving. One portion of this dish contains approximately 14g of protein, 17g of fat, and a total of 234 calories. Not a lot of people really liked this side dish. It is brought to you by Foodista. 7 people have tried and liked this recipe. Head to the store and pick up extra virgin olive oil, parmesan cheese, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is solid. If you like this recipe, take a look at these similar recipes: Zucchini with Ricotta, Mint, and Basil, Fried Zucchini Blossoms Stuffed with Basil Ricotta, and Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricottan and Slow Roasted Tomatoes.

Sastojci

  • 2 mediums Zucchini
  • 1/4 cup fresh basil leaves - torn
  • 2 tablespoons minced garlic
  • 1 1/2 cups ricotta (use my homemade ricotta recipe for the freshest
  • 4 tablespoons of shredded Parmesan cheese (divided)
  • 1 tablespoon extra virgin olive oil

Priprema

Preheat oven to 375 degrees. Zucchini: Cut stem tips of zucchinis off and discard. Slice 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. 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 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. Put tray of mousse-filled flutes on middle rack of oven, baking for 20 minutes at 375 degrees. Remove when zucchini is tender to a fork and the cheese has browned slightly. Once flutes are removed from the oven, sprinkle a few ricotta crumbles across the top and lightly drizzle with extra virgin olive oil. Serve immediately.

Dodatne informacije

Vegetarijanski

Veganski

Bez glutena

Bez mliječnih proizvoda