Zucchini stuffed with ricotta

STUFFED ZUCCHINI RICOTTA 2_05239 CN 6 PEOPLE INGREDIENTS 1 kg of courgettes, 3 tablespoons butter, 200 g of ricotta cheese, an egg, 80 g of breadcrumbs 3 tablespoons chopped parsley, salt.

Check the zucchini and scottatele 10 minutes in salted water.

Drain, let cool and cut in half vertically.

Svuotatele and grossolanamnete chop the pulp removed, after having squeezed hands.

Brown with 2 tablespoons butter and add, away from fire, 200 g of cottage cheese and an egg.

Stir carefully.

Spread the filling in the zucchini boats and allineatele on a baking tray lined with baking paper.

Sprinkle the filling with the bread crumbs, parsley and butter flakes.

Bake 25 minutes at 170° when cooked, remove from oven and serve.