bethany's zucchini boats with ricotta-basil mousse

Ingredients For bethany's zucchini boats with ricotta-basil mousse

• 6

  zucchini, small (about 1 1/2 pound)
• cooking spray
• 1 c

  loosely packed fresh basil leaves, finely chopped
• 1 c

  8 oz ricotta cheese
• 1/2 c

  loosely packed fresh flat-leaf parsley leaves, finely chopped
• 1/4 c

  (1 ounce) grated fresh parmigiano-reggiano cheese
• 2 Tbsp

  hot water
• 1 Tbsp

  fresh lemon juice
• 1/4 tsp

  salt
• 1/4 tsp

  freshly ground black pepper
• parsley sprigs (optional)