Zucchini Flutes Piped With Basil-Ricotta Mousse

• 2 whole Medium Zucchini
• 1-1/2 cup Ricotta
• 1/4 cups Fresh Torn Basil Leaves
• 2 Tablespoons Minced Garlic
• 4 Tablespoons Shredded Parmesan Cheese, Divided
• 1 Tablespoon Extra Virgin Olive Oil
• 1 pinch Sea Salt

1. Cut stem tips of zucchinis off and discard. Slice them 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.
2. Mousse:
3. Put the ricotta, basil, garlic, and half of the shredded Parmesan cheese into a food processor and blend until creamy. Add a small pinch of salt to taste. 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. 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 the 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. Sprinkle remaining Parmesan cheese along the top of flutes.
4. Ready To Cook?
5. Put the tray of mousse-filled flutes on middle rack of oven, baking for 20 minutes at 375 degrees. Remove the pans when the zucchini is fork-tender and the cheese has browned slightly. Once the flutes are removed from the oven, sprinkle a few ricotta crumbles across the top and lightly drizzle with some extra virgin olive oil. Serve immediately.

zucchini, ricotta, ubc, garlic, parmesan cheese, olive oil, salt

Taken from tastykitchen.com/recipes/sidedishes/zucchini-flutes-piped-with-basil-ricotta-mousse/ (may not work)