Preparation of Stuffed Zucchini with Pesto and Ricotta

• Wash the zucchini well and place them in a large skillet. Cover with water and add a pinch of salt.

  Put on the heat and let cook for about 10 minutes or until the zucchini are slightly tender but not too much. (you can use a fork, if you can slightly pierce them you can remove them from the heat)

  

• In the meantime, while the zucchini are blanching, work the ricotta with the pesto.

  

• Then add the grated Grana Padano and mix everything well.

  

• When the zucchini are ready, drain them and let them rest for a few minutes to avoid burning yourself.

  Now cut the zucchini in half lengthwise and with the help of a spoon scoop them out leaving an edge of about 1/4 inch.

  

• Once scooped, place the zucchini in a baking dish lined with parchment paper.

  

• Finely chop the pulp you removed from the zucchini and add it to the pesto and ricotta cream, then season with salt to taste.

  

• Now fill the zucchini shells.

  

• Sprinkle with breadcrumbs and drizzle each zucchini with a little olive oil.

  Bake at 356°F for 30 minutes.

  

• Remove from the oven and let rest for a couple of minutes.

  And voilà….. now your stuffed zucchini with pesto and ricotta are ready to be served.