• Time

    50 minutes

  • Difficulty

    Easy

  • Course

    Side dishes and salads

Ingredients

Servings 4

  • 1 ¾ lb zucchini
  • ⅝ lb ricotta cheese
  • 1 egg
  • 1 clove of garlic
  • 1 tablespoon parsley, chopped
  • 1 ½ oz butter
  • salt

Preparation

10 minutes preparation + 40 minutes cooking

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.