Zucchini Boats With Ricotta-Basil Mousse

• 6 small zucchini (about 1 1/2 pounds)
• Cooking spray
• 1 cup loosely packed fresh basil leaves, finely chopped
• 1 cup (8 ounces) ricotta cheese
• 1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese or other hard cheese
• 2 tablespoons hot water
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Parsley sprigs

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

zucchini, cooking spray, basil, ricotta cheese, parsley, cheese, water, lemon juice, salt, freshly ground black pepper, parsley sprigs

Taken from cooking.nytimes.com/recipes/1015038 (may not work)