Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 250 g | Sterilgarda ricotta |
| 2 | zuchinis |
| 1 | Egg |
| 2 | tablespoons of breadcrumbs |
| 3 | tablespoons grated Parmesan cheese |
| to taste | extra virgin olive oil |
| to taste | salt |
| to taste | pepper |
Preparation
- Grate the courgettes and squeeze them to remove excess water.
- In a bowl, combine the Sterilgarda Ricotta, courgettes, egg, parmesan and breadcrumbs.
- Mix until the mixture is smooth.
- Form meatballs and place them on a lined baking tray.
- Add a drizzle of oil, salt and pepper.
- Bake at 180°C for about 20–25 minutes until golden brown.
Clean the mushrooms by carefully removing the earthy part of the stem. Rinse under cold water to remove any remaining soil. Cut the mushrooms into slices ...
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