400 g of Italian zucchinis (2 medium-sized)
3 tomatoes, peeled and seeded
1 mashed garlic clove
100 ml of skim milk
100 g of fresh ricotta cheese
20 g of grated Parmesan cheese
Half a chopped onion
A pinch of black pepper
A pinch of oregano
One tablespoon of cornstarch
400 g of Italian zucchinis (2 medium-sized)
3 tomatoes, peeled and seeded
1 mashed garlic clove
100 ml of skim milk
100 g of fresh ricotta cheese
20 g of grated Parmesan cheese
Half a chopped onion
A pinch of black pepper
A pinch of oregano
One tablespoon of cornstarch
Cut the zucchinis horizontally, scoop out the pulp with a spoon
Cook the shells in water and salt until tender
In a pan, combine half the milk, chopped onion, mashed garlic, zucchini pulp, and tomatoes
Let it simmer for a bit, add ricotta cheese and remaining seasonings (except oregano)
In the remaining milk, dissolve cornstarch and pour over the filling; cook until thickened
Turn off the heat and add oregano
Allow to cool, fill zucchinis, and dust with Parmesan cheese
Yields 2 portions
To freeze: package individually, label, refrigerate, and store in freezer
To defrost: bake and garnish plate with tomato slices
Note calories: total of 528 calories and 264 per portion
