Ingredients:
1kg zucchini
300g ricotta
30g grated cheese
Parsley
Olive oil and salt
Directions:
Boil the water in a large pot. Wash the zucchini, cut the two ends and put in water (salted) for 3 minutes.
Put ricotta, parsley, grated cheese, salt and oil in a bowl. Once the zucchini are ready, empty them and add the pulp to the filling.
Stuff them, add more oil and bake at 180°C (360°F) for 40 minutes.