Zucchini Flutes Piped With Basil Ricotta Mousse

Preheat oven to 375 degrees.

Zucchini: Cut stem tips of zucchinis off and discard.

Slice 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.

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 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.

Put tray of mousse-filled flutes on middle rack of oven, baking for 20 minutes at 375 degrees.

Remove when zucchini is tender to a fork and the cheese has browned slightly.

Once flutes are removed from the oven, sprinkle a few ricotta crumbles across the top and lightly drizzle with extra virgin olive oil.

Serve immediately.