Baked Zucchini and Pasta with Ricotta and Dried Tomatoes (two recipes with Ricotta, extremely simple)

  Hello dear ones,   I'm glad to see you again at "Wednesday's Recipe". This week I propose two extremely simple recipes based on Ricotta. Imagine, it's Friday night, you came tired from work, but you want to enjoy the presence of the friends you invited to dinner. I propose two recipes that are ready in 30 minutes (a hot appetizer and main course) with which you will impress all the guests. Another Recipe with Satisfaction Guaranteed. Here is the filmed recipe, and below I give you all the details.     For 9 packages of baked stuffed zucchini we need: A zucchini 100 grams of Ricotta 30 grams of parmesan a handful of nuts salt pepper   For the sauce: Fresh basil leaves 2 tablespoons olive oil   We mix in a bowl the Ricotta, the Parmesan cheese (we keep a little more of it to sprinkle on top before putting them in the oven), the walnuts that we break into pieces, the salt and the pepper. Set the mixture aside.   We take the zucchini, after we have washed it well, make strips of it with the help of the potato cleaner.   Then place 4 strips of zucchini on top of each other (you have in the video exactly how it should be done), put a teaspoon of filling in the middle and wrap like babies. We do this until we finish the strips. Put the packages obtained in a tray, put a little Parmesan on top and bake for 15-20 minutes at 200 degrees. We prepare the sauce. We put the basil and olive oil...