Stuffed Zucchini with Ricotta Cheese

For zucchini with ricotta, wash the zucchini, cut in half lengthwise and scoop out with a spoon.

Cut the inside of the zucchini into fine cubes. Finely dice the onion and the bell bell pepper. Heat the olive oil in a frying pan.

Saute the onion until translucent, add the diced parikas and the zucchini. Sauté for 10 minutes. Allow the mixture to cool briefly.

Mix the ricotta, Parmesan (Grana Padano, etc.) with the vegetables and season with salt, pepper and garlic.

Fill the mixture into a piping bag without a nozzle and squirt into the zucchini. Roast in the oven at 220 degrees for about 20 minutes.

As a side dish go very well with zucchini with ricotta tomato sauce and parsley potatoes.

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