Zucchini with ricotta and beets, lactose free

Ingredients

• 2 pcs Zucchinis, washed, halved lenghtwise
• 150 g Ricotta, lactose free
• 3 pcs Beets, cooked
• 150 g Mozzarella, lactose free, grated
• 1 clove Garlic, mashed
• 1 tbsp Olive oil
• 1 tsp Sea salt

Method

1. Prepare the zucchinis: wash and cut into halves, lenghtwise.
2. Carve the inner side of the zucchinis, keeping 0.5cm wide flesh at the sides and bottom.
3. Oil a baking dish, place in the zucchinis and preheat the oven to 200°C.
4. Add the ingredients to a large bowl for the stuffing: chopped beets, ricotta, 2/3 amount of the grated mozzarella, salt and garlic.
5. Gently mix to combine.
6. Spoon the mixture into the tucchinis and cover them with aluminum foil.
7. Bake the dish for 20 minutes covered, then take the foil off and sprinkle the reserved mozzarella on them.
8. Bake for more 5 minutes till the cheese starts to melt.