Zucchini and other summer squashes are abundant in backyard gardens, farmers' markets, and grocery stores this time of year. Try these recipes to use up your supply.
Use the fragrant cheese stuffing with any mild vegetable, such as bell peppers, mushroom caps, baby eggplant, or tomatoes. Save the scooped-out zucchini pulp for risotto or pasta sauce. You can use a mini chopper to chop the herbs quickly, but do not use it to combine the mousse ingredients, as it will liquefy the ricotta.