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Zucchini With Ricotta-Basil Mousse

Tara Parker-Pope
  • 30 minutes
  • Serves 12

INGREDIENTS

6

small zucchini (about 1 1/2 pounds)

Cooking spray

1 cup

loosely packed fresh basil leaves, finely chopped

1 cup

ricotta cheese

1/2 cup

loosely packed fresh flat-leaf parsley leaves, finely chopped

1/4 cup

grated fresh Parmigiano-Reggiano cheese or other hard cheese

2 tbsp

hot water

1 tbsp

fresh lemon juice

1/4 tsp

salt

1/4 tsp

freshly ground black pepper

Parsley sprigs