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Zucchini with Ricotta Basil Mousse

Submitted by: patrice on July 21, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Zucchini with Ricotta Basil Mousse

These would make a great appetizer, side dish, or snack. They are awesome dipped in marinara sauce.

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Difficulty: Easy

Servings: 6-8

Prep Time: 15 minutes   Cook Time: 15 minutes  


2 zucchini (about 8″)
1 cup ricotta cheese
1/2 – 1 tsp dried basil or 1 – 2 tsp fresh basil, finely chopped
1/4 tsp salt (optional)
Parmesan or Romano cheese, grated (about 1/2 cup)


Preheat oven to 400. Spray a 13×9 pan with spray cooking oil.

Wash and dry off zucchini. Cut into 1/2″ thick slices. Place in single layer on pan.

Mix ricotta, egg, basil, and salt. Place ricotta mixture by small spoonfuls on top of each slice of zucchini. Place a large pinch of Parmesan or Romano cheese on each one.

Bake for 15 minutes or until just beginning to brown.

Categories: Appetizers & Snacks, Vegetables, Vegetarian


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  1. 11-8

    This is low-carb, too!

  2. 3-23

    I missed how much egg to use. Could you update it for me?

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