2 zucchinis
100 g of finely chopped scallion with bulb
3 tablespoons of grated Parmesan cheese
120 g of ricotta
1 egg yolk
6 leaves of parsley
Olive oil
Salt
Black pepper, freshly ground
2 zucchinis
100 g of finely chopped scallion with bulb
3 tablespoons of grated Parmesan cheese
120 g of ricotta
1 egg yolk
6 leaves of parsley
Olive oil
Salt
Black pepper, freshly ground
Cut the zucchinis into 3 or 4 parts
Carefully remove the pulp without tearing it
Scald for 5 minutes and let the 'cups' drain
Sauté the scallion in 2 tablespoons of olive oil, add the chopped pulp and 6 leaves of parsley
Season with salt and black pepper and let it cook on medium heat for 10 minutes
Turn off the heat and mix in the Parmesan cheese, ricotta, and egg yolk
Fill with the mixture and garnish with parsley
Bake in a preheated oven at 180°C, in an oiled baking dish, for half an hour or until the zucchinis are done to your liking.
