Zucchini Boats with Ricotta-Basil Mousse
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.
View Recipe: Zucchini Boats with Ricotta-Basil Mousse