🏷️ Category: side dish
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
Elevate your side dish game with these elegant Zucchini Flutes Piped with Basil Ricotta Mousse! This gluten-free and primal-friendly recipe transforms simple zucchini into gourmet flutes filled with a creamy blend of ricotta, fresh basil, and garlic. Perfect for entertaining or a special family meal, each serving offers 14g of protein and comes together in just 45 minutes. The golden Parmesan topping adds a delightful crunch, while a drizzle of extra virgin olive oil enhances the flavors. Serve immediately for a warm, satisfying dish that's both healthy and impressive.
🥘 Ingredients
• zucchini2 medium
• basil leaves - torn0.25 cup
• garlic2 tablespoons
• ricotta1.5 cups
• parmesan cheese4 tablespoons
• extra virgin olive oil1 tablespoon
👨🍳 Cooking Steps
1
Preheat oven to 375 degrees.
2
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.
3
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.
4
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.
5
Sprinkle remaining Parmesan cheese along the top of flutes.
6
Put tray of mousse-filled flutes on middle rack of oven, baking for 20 minutes at 375 degrees.
7
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.
8
Serve immediately.
