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Zucchini with Ricotta

  • 50 minutes
  • Easy
  • Side dishes and salads

Ingredients: Per 4 servings

  • 1 ¾ lb zucchini
  • lb ricotta cheese
  • 1 egg
  • 1 clove of garlic
  • 1 tablespoon parsley, chopped
  • 1 ½ oz butter
  • salt

Preparation:

Wash the zucchini and boil in salted water. Drain and cut in half, lengthwise. Scrape out the center. Pass the ricotta through a sieve, then mix with egg. Incorporate the garlic and parsley. Stuff the zucchini with this mixture and place in a greased baking dish. Place a thin slice of butter on each zucchini and cook in a 340 °F oven for 25 minutes. Remove from the oven and serve very hot.