Zucchini Stuffed With Ricotta-Basil Mousse

• 3 small zucchini
• Cooking spray
• 1/2 cup loosely packed fresh basil leaves, finely chopped
• 4 ounces ricotta cheese
• 1/4 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
• 1 ounce grated fresh Parmigiano-Reggiano cheese or other hard cheese
• 1 tablespoon hot water
• 1/2 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste
• Parsley sprigs, for garnish

Preheat oven to 450 degrees Fahrenheit.

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use (risotto or pasta sauce). Arrange zucchini shells in a single layer in a baking dish coated with cooking spray.

Combine basil and the rest of the ingredients (excluding parsley), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450 degrees for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.