How to cook
Wash the zucchini and cut off their top bit. Cut each zucchini in half lengthwise.
Put about 1 liter of water in a pot on the stove and boil it. Put the halves of the zucchini for 15 minutes in boiling water and then take them out and strain them from the water.
Once they cool, carve them out like boats. Grease a baking pan with olive oil and arrange the carved zucchini inside.
Mash the inside of the zucchini in a bowl. Add salt and eggs, yellow cheese and mozzarella.
Mix everything well and fill the zucchini with this mixture.
Bake the oven-baked quick stuffed zucchini at 392°F (200 degrees) for 15-20 minutes until they aquire a golden color.
Serve the stuffed zucchini hot or cold.