ZUCCHINI STUFFED WITH RICOTTA AND NUTS

1 Cut in half, empty and blanch the zucchini for 3 minutes. Dry them.

2 Mix the chopped pulp with ricotta, nuts, parmesan, lemon peel, salt and pepper.

3 Fill the zucchini, sprinkle with breadcrumbs (optional).

4 Bake at 180°C for 20-25 minutes.

5 Let the stuffed zucchini cool and the dish is served!