Stuffed Zucchini Boats with Ricotta and Basil Mousse
Zucchini boats filled with a creamy basil mousse and golden parmesan.
- Prep time: 25 minutes
- Cook time: 20 minutes
Looking for a side dish that wows without the fuss? These zucchini boats stuffed with a light ricotta and fresh basil mousse are exactly what you need. Crispy on top, melt-in-your-mouth tender inside, they transform a simple summer veggie into a little gourmet gem. Perfect for impressing your guests or simply treating yourself on a weeknight.
Ingredients
-
green zucchini
-
basil
-
garlic powder
minced -
brown rice
-
parmesan
-
olive oil
Recipe steps
Preheat the oven
Set your oven to 375°F (190°C).
Prepare the zucchini
Cut off the ends of the zucchini and discard them. Slice each zucchini in half lengthwise. Using a small spoon, carefully scoop out each half by removing the seeds and core until you have a smooth surface. Be careful to leave about 5 mm of flesh so your boats stay nice and sturdy. Place them on a baking sheet.
Prepare the ricotta mousse
In a food processor, blend the ricotta, fresh basil, minced garlic, and half of the grated parmesan until you get a smooth and creamy texture. If the mixture is too thick, add a tiny drop of olive oil, but not too much: the mousse should stay firm enough to hold in the zucchini.
Fill the boats
Transfer the mousse to a piping bag or a freezer bag with one corner snipped off (about 5 mm). Generously fill the hollow of each zucchini, stopping about 1 cm from the edge, as the ricotta will puff up slightly during cooking. Sprinkle the remaining parmesan on top.
Bake and serve
Place the baking sheet in the middle of the oven and bake for 20 minutes. The zucchini should be tender when pierced with a knife and the cheese nicely golden. When out of the oven, sprinkle with a few crumbles of fresh ricotta and drizzle with extra virgin olive oil. Serve immediately—it’s best when piping hot!
Tips and variations
- No fresh basil? Try mint or flat-leaf parsley for an equally fragrant version.
- For a more indulgent version, add some toasted pine nuts on top before baking.
- These boats easily become a main dish: serve two per person with a nice green salad and some good bread.
Anti-waste tips
Don’t throw away the zucchini flesh!
You can for example:
- Sauté it in a pan with garlic and herbs to serve with pasta
- Add it to an omelet or frittata
- Blend it into a cold soup or green gazpacho
- Toss it into a ratatouille or vegetable tian
