Recipe of Zucchini with spinach, ricotta and egg.

Join me and let's see how to make Zucchini with spinach, ricotta and egg.

Instructions:

Step 1
• Chop the small scallions (white part only), and put them in a pan to cook with a touch of olive oil. Parallel to this, wash and hollow out the zucchini, place in an oven pan, season and spray a little olive oil, set aside.
Step 2
• Add the chopped spinach and sliced mushrooms to the pan with scallions, sauté everything for a few minutes, season and remove from the heat when the mushrooms are tender. Reserve until it gets warm.
Step 3
• Put the hollowed out zucchini in a preheated oven at 180°C for 10 to 12 minutes to cook al dente, while, to the spinach and mushroom mixture, add the ricotta and mix well. Take the zucchini out of the oven and fill with our mixture, leave a hole in the center and place the egg yolk in each one, sprinkle with grated cheese and return to the oven for another 5 to 7 minutes.
Step 4
• Take them out of the oven and serve alone, with any salad or any side dish you want, I served them with some creamed noodles and let's enjoy!