Zucchini stuffed with ricotta and sage

Preheat the oven to 180 ° C. Cut a zucchini cap lengthwise and scoop out the pulp with a spiked spoon. Set this aside.

Immerse the courgettes in boiling water for 4 minutes and let them drain in the opposite direction. Sprinkle the inside with salt and freshly ground pepper.

Heat 2 tablespoons of olive oil and fry the shallots and garlic. Add the pulp, fry it and let the moisture evaporate. Allow to cool slightly.

Beat the eggs through the ricotta. Stir in the cheese, to, salt and freshly ground pepper to taste and the chilled shallot mixture through. Fill the courgettes with this mixture.

Put the zucchini next to each other in the baking dish and sprinkle the rest of the olive oil over it. Place in the middle of the oven for 25-30 minutes.

Meanwhile, melt the butter and fry the sage leaves. Divide them for serving over the courgettes. Tasty with fish, chicken and meat.