Zucchini Boats with Ricotta-Basil Mousse

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup parsley fresh loosely packed finely chopped
• 1 cup basil fresh loosely packed finely chopped
• 1 tablespoon juice of lemon fresh
• 1 ounce parmesan fresh grated
• 8 ounces ricotta cheese homemade
• 0.3 teaspoon salt 
• 2 tablespoons water hot
• 1.5 pounds zucchini 

Equipment

• oven
• whisk
• baking pan

Directions

1. Preheat oven to 45
2. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
3. Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently.
4. Bake at 450 for 20 minutes or until zucchini is tender.
5. Garnish with parsley, if desired.