Zucchini au gratin with gorgonzola cream

Trim and wash the zucchini, cut them in half lengthwise and, using a scooper, remove all the pulp and put it aside in a bowl. If the courgettes should be a bit longer, derive from each 4 boats. Turn on the oven and bring it to a temperature of 200°.

In another bowl beat the eggs with a pinch of salt and 2 tablespoons water. Add the chopped zucchini flesh, chopped parsley, salt and a sprinkling of pepper. In a small frying pan on the stove melt the blue cheese with the milk; make cool cremina obtained and add it to the previously prepared dough. Fill the zucchini boats.

Coat a baking dish with a sheet of parchment paper, place the filled Zucchini, sprinkle with breadcrumbs and Parmesan mixture in oven for 20 minutes or until golden brown.