Cheese Stuffed Zucchini - cooking recipe

Ingredients

6 (5-inch long) zucchini
salt and pepper
2 slices white bread (crusts removed), soaked in 2 Tbsp. milk
1/2 c. Ricotta cheese
1 clove garlic, crushed
1/4 tsp. dried oregano
1/3 c. grated Parmesan cheese
1 egg yolk

Preparation

Parboil the zucchini in boiling salted water for 5 minutes. Drain.
Cut in half lengthwise and scoop out the centers; finely chop.
Reserve the shells.