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Zucchini Flutes Piped With Basil Ricotta Mousse

 
One serving costs about $1

$1.00 per serving

7 people like this recipe

7 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,primal,gluten free,primal side dish
spoonacular Score:54%

Spoonacular Score: 54%

 

Zucchini Flutes Piped With Basil Ricotta Mousse is a side dish that serves 4. Watching your figure? This gluten free and primal recipe has 234 calories, 14g of protein, and 17g of fat per serving. For $1.0 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up extra virgin olive oil, basil leaves - torn, parmesan cheese, and a few other things to make it today. 7 people found this recipe to be yummy and satisfying. It is brought to you by Foodista. From preparation to the plate, this recipe takes about about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is pretty good. Try Zucchini with Ricotta, Mint, and Basil, Fried Zucchini Blossoms Stuffed with Basil Ricotta, and Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricottan and Slow Roasted Tomatoes for similar recipes.

Ingredients

Servings:
2 medium
2 medium zucchini
zucchini
0.25 cups
0.25 cups fresh basil leaves
fresh basil leaves
2 Tbsps
2 Tbsps garlic
garlic
1.5 cups
1.5 cups ricotta
ricotta
4 Tbsps
4 Tbsps shredded parmesan cheese
shredded parmesan cheese
1 Tbsp
1 Tbsp extra virgin olive oil
extra virgin olive oil
2 medium zucchini
2 medium
zucchini
0.25 cups fresh basil leaves
0.25 cups
fresh basil leaves
2 Tbsps garlic
2 Tbsps
garlic
1.5 cups ricotta
1.5 cups
ricotta
4 Tbsps shredded parmesan cheese
4 Tbsps
shredded parmesan cheese
1 Tbsp extra virgin olive oil
1 Tbsp
extra virgin olive oil

Equipment

food processor
food processor
baking pan
baking pan
pastry bag
pastry bag
oven
oven
food processor
food processor
baking pan
baking pan
pastry bag
pastry bag
oven
oven


Instructions

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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.21
Ingredient
2 mediums zucchini
¼ cups fresh basil leaves
2 tablespoons garlic
1.5 cups ricotta
4 tablespoons shredded parmesan cheese
1 tablespoon extra virgin olive oil
Price
$1.12
$0.24
$0.36
$6.55
$0.42
$0.17
$8.86

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
234 Calories
13g Protein
17g Total Fat
7g Carbs
11% Health Score
Limit These
Calories
234
12%

Fat
17g
26%

  Saturated Fat
9g
57%

Carbohydrates
7g
2%

  Sugar
2g
3%

Cholesterol
50mg
17%

Sodium
166mg
7%

Get Enough Of These
Protein
13g
27%

Calcium
275mg
28%

Vitamin C
19mg
23%

Phosphorus
224mg
22%

Selenium
15µg
22%

Vitamin B2
0.29mg
17%

Vitamin A
725IU
15%

Manganese
0.26mg
13%

Vitamin K
13µg
13%

Vitamin B6
0.26mg
13%

Potassium
377mg
11%

Zinc
1mg
11%

Folate
36µg
9%

Magnesium
31mg
8%

Vitamin B12
0.37µg
6%

Vitamin E
0.75mg
5%

Iron
0.89mg
5%

Copper
0.09mg
5%

Vitamin B5
0.45mg
4%

Vitamin B1
0.07mg
4%

Fiber
1g
4%

Vitamin B3
0.59mg
3%

Vitamin D
0.21µg
1%

covered percent of daily need

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