Zucchini Flutes Piped With Basil-Ricotta Mousse

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   ["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.", "Mousse:", "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"

* Per serving · 4 servings · Values may vary.