120 g of ricotta (1 / 2cup)
2 cloves of garlic
1 pinch of salt
Pepper
2 eggs, beaten
2 tablespoons of corn flour
130 g of zucchini (1 medium zucchini)
Squeeze the zucchini to remove the water
35 g grated Parmesan (1/3 cup)
Bake at 180 ° C (356 ° F) for 12-15 min
Second recipe: 1 zucchini (any size)
For the stuffing: 2 eggs, beaten
45 g breadcrumbs (1 / 2 cup)
1 pinch of salt
Pepper
1/2 teaspoon oregano
Cut cheese into squares
Stuff each zucchini slice with the stuffing and cheese
Dip in 1 egg white
Bake at 180 ° C (356 ° F) for 20-25 min