4 medium zucchinis
100 g of ricotta cheese, well drained
1/4 cup grated Parmesan cheese
1 1/2 teaspoons chopped fresh parsley
1 slice of bread without crust, moistened with 1 teaspoon water
1 1/2 teaspoons vinegar
1 egg
Salt and black pepper to taste
1/2 teaspoon olive oil
4 medium zucchinis
100 g of ricotta cheese, well drained
1/4 cup grated Parmesan cheese
1 1/2 teaspoons chopped fresh parsley
1 slice of bread without crust, moistened with 1 teaspoon water
1 1/2 teaspoons vinegar
1 egg
Salt and black pepper to taste
1/2 teaspoon olive oil
Cut the zucchinis in half lengthwise
Place them in a refrigerator-proof form with the pulp facing up, cover with plastic wrap and microwave on high for 5 minutes
Remove from the oven and scoop out the pulp of the zucchinis with a small spoon
Chop and mix with the remaining ingredients, except olive oil
Fill the skins and place in an oiled baking dish
Dress the zucchinis with a thread of olive oil, cover with plastic wrap and microwave on high for 8 minutes
Let it rest inside the microwave for 5 minutes
Serve hot.