4 medium zucchinis
100g ricotta cheese, well beaten
1/4 cup grated Parmesan cheese
1 1/2 tablespoons chopped fresh parsley
1 slice of bread without crust, moistened with 1 tablespoon water
1 1/2 tablespoons white vinegar
1 egg
Salt and black pepper to taste
1/2 teaspoon olive oil
4 medium zucchinis
100g ricotta cheese, well beaten
1/4 cup grated Parmesan cheese
1 1/2 tablespoons chopped fresh parsley
1 slice of bread without crust, moistened with 1 tablespoon water
1 1/2 tablespoons white vinegar
1 egg
Salt and black pepper to taste
1/2 teaspoon olive oil
Cut the zucchinis in half lengthwise
Place the pulp in a baking dish and cover it with plastic wrap
Microwave on high for 5 minutes
Remove from the oven and scoop out the pulp with a small spoon
Chop and mix with the remaining ingredients, except for the olive oil
Fill the zucchini shells and place them in an oiled baking dish
Drizzle the tops with a little olive oil
Cover with plastic wrap and microwave on high for 8 minutes
Let it stand inside the microwave for 5 minutes
Serve warm
Yield: 4 servings.
