Zucchini stuffed with light ricotta

Instructions

• 1 Clean and wash the zucchini thoroughly, then boil them in plenty of salted water. Once they're soft, drain and let them cool. Remove the crusts from the stale bread and soak it in milk.
• 2 Cut each zucchini in half lengthwise and scoop out the pulp using a teaspoon. Place the pulp in a bowl and set aside. Arrange the zucchini in a neat row on a baking sheet lined with parchment paper.
• 3 Chop the onion and sauté it in a pan with two tablespoons of extra virgin olive oil. When it begins to soften, add the zucchini pulp. Sauté for a few minutes, then turn off the heat.
• 4 Prepare the filling by combining the ricotta, egg, chopped light mortadella, grated cheese, torn marjoram leaves, and zucchini pulp in a bowl. Season the mixture with salt, pepper, and nutmeg and stir well to combine.
• 5 Stuff the zucchini with the ricotta filling, sprinkle with breadcrumbs, and bake in a preheated oven at 180°C (350°F) for about 20 minutes. Then, turn the oven to broil and bake the ricotta-stuffed zucchini for another five minutes, so that a nice crust forms on the top. Remove the zucchini from the oven and let them rest for about 10 minutes before serving.