Zucchini turnovers with spinach and ricotta cheese

Cut the zucchini into thick slices (2-3 fingers) and remove the pulp taking care not to break the skin.

Chop the half onion and the zucchini pulp and poach with a tablespoon of oil. Add the spinach previously boiled and drained.

Beat the egg with the egg whites, add the ricotta and the vegetables. Mix well.

Place the zucchini cylinders on the baking sheet covered with parchment paper and fill with the mixture. The leftover mixture can be used to fill another circular mold or in muffin tins.

Bake for about 25' at 160ºC (preheated).