Zucchini With Ricotta Basil Mousse Recipes

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL

Steps:

• Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
• Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
• Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
• Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

ZUCCHINI WITH RICOTTA-BASIL MOUSSE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 by 9-inch baking dish coated with cooking spray.
• Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450 degrees for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.

RICOTTA STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim ends of zucchini halves, and scoop out seeds and pulp, leaving about 1/2 inch pulp on skins. In a large saucepan, steam zucchini halves in a vegetable steamer over boiling water for about 5 minutes, until tender but firm. Drain, and immediately plunge into a large bowl filled with enough ice water to cover. Allow to cool completely; drain.
• Melt 1 tablespoon butter in a medium saucepan over medium heat. Slowly cook and stir onion and garlic until onion is soft. Stir in spinach, and cook about 1 minute, until wilted.
• Transfer spinach mixture to a medium bowl, and mix in ricotta cheese, eggs, Parmesan cheese, parsley, salt, basil, oregano and pepper. Stuff zucchini halves with even amounts of the mixture, and arrange in a large baking dish. Drizzle with remaining butter.
• Bake uncovered in the preheated oven for 20 minutes, until the stuffing is hot and bubbly. Heat tomato sauce in a small saucepan, and spoon over the zucchini half way through baking.

ZUCCHINI CARPACCIO WITH BASIL AND RICOTTA

Steps:

• Rinse zucchini and cut off ends. Cut with the mandoline, or sharp knife, into 1/4 inch slices.
• Place zucchini slices on a baking sheet, brush with a little oil and season with salt and pepper. Bake in preheated oven at 425°F on the middle rack 8 minutes. Remove and let cool.
• Drain the sun-dried tomatoes. Finely chop the olives. Rinse basil, shake dry, pluck leaves and chop finely. Chop the drained sun-dried tomatoes very finely.
• Mix tomatoes, olives, basil and ricotta in a bowl with salt, pepper and a little crumbled chile pepper to taste.
• Toast pine nuts in a dry frying pan. Trim arugula, rinse and spin dry.
• Place zucchini slices on plate. Scoop portions of the ricotta mixture with 2 moistened tablespoons and add to the zucchini on the plate. Garnish with pine nuts and arugula.

BETHANY'S ZUCCHINI BOATS WITH RICOTTA-BASIL MOUSSE

Steps:

• 1. Preheat oven to 450°.
• 2. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
• 3. Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450° for 20 minutes or until zucchini is tender. Garnish with parsley, if desired
• 4. Can cut this recipe in half if need be.