Recipe of Zucchini with spinach, ricotta and egg.

Name: Zucchini with spinach, ricotta and egg.
Prep time: PTM
Cook time: 45 min
Total time: 45 min
Yield: 4 Servings

Recipe of Zucchini with spinach, ricotta and egg.

To pamper the children in the house with a rich and energetic dish, I'm going to tell you how to prepare authentic and tasty Zucchini with spinach, ricotta and egg.

You can accompany it with cheese squares sprinkled with sauces.

4 Servings

45 min Cooking

Easy

Pumpkin

Ingredients

2 Italian zucchini
2 scallions
1 tray of mushrooms
120 grs spinach
250 grs ricotta
4 yolks
Olive oil
Salt and pepper.

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