6 medium zucchinis
200 g ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
to taste salt
Sauce: 1 small onion, 2 tablespoons butter, 400 g canned tomatoes, 1 beef bouillon cube, to taste salt and black pepper, 1 sprig of oregano or 1 tablespoon dried oregano
water
6 medium zucchinis
200 g ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
to taste salt
Sauce: 1 small onion, 2 tablespoons butter, 400 g canned tomatoes, 1 beef bouillon cube, to taste salt and black pepper, 1 sprig of oregano or 1 tablespoon dried oregano
water
For the sauce: finely chop the onion and sauté it in butter for a few minutes until softened
Add the tomatoes, beef bouillon cube, black pepper, and oregano
Simmer on low heat for 15 minutes, adding water as needed to prevent scorching
Simmer with the lid on
Filling the zucchinis: In a bowl combine ricotta cheese, Parmesan cheese, egg, salt, black pepper, and oregano
Mix well and fill the hollowed-out zucchinis
Place the filled zucchinis in the sauce (in a single layer)
Simmer on low heat with the lid on
Carefully flip the zucchinis
When cooked to taste, remove from heat and check seasoning
If needed, add salt to taste
Serve 6 portions.
