I giorni dopo le feste di Natale sono caratterizzate da una parola d’ordine: dimagrire! Dopo le abbuffate di pranzi e cene festivi, e in previsione di quelle di Capodanno è importante cercare di tenersi leggeri e di non mangiare cibi troppo elaborati. Evitate il digiuno post-festa: vi servirà soltanto a prepararvi a future e pericolosissime scorpacciate.
Meglio quindi mangiare cibi sani e leggeri, che, come vi abbiamo più volte sottolineato, non devono essere necessariamente “tristi” o inappetibili. Se non ne siete convinti provate la ricetta light di oggi, ovvero quella delle zucchine ripiene, che pur contenendo solo 110 calorie a porzione, è estremamente gustosa. Vediamo come realizzarla.
Zucchine ripiene
Ingredienti
4 zucchine medie, 10 grammi di prezzemolo, 200 grammi di ricotta, 30 grammi di pangrattato, aglio sale e pepe.
Preparazione
Pulite e lavate il prezzemolo, tritatene la maggior parte conservandone qualche foglia per la decorazione; in una padella antiaderente riscaldate il pangrattato con l’aglio e metà del prezzemolo tritato, e togliete dal fuoco quando il pangrattato sarà ben colorito.
Lavate e asciugate le zucchine, tagliatele a metà nel senso della lunghezza e sbollentatele per 5 minuti in acqua bollente; scolatele e asciugatele, e con un cucchiaino togliete la polpa centrale e raccoglietela in una ciotola.
Accendete il forno a 200°. Schiacciate la polpa di zucchine con una forchetta, eliminando l’acqua in eccesso, unite la ricotta, il pangrattato, il prezzemolo tritato, sale e pepe; mescolate e trasferite il composto in una tasca da pasticcere e farcite con essa le zucchine, dopodiché infornatele per 40 minuti e decorate con foglie di prezzemolo intere prima di servire.
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