Zucchini and summer squash whirlpools

Preheat the oven to 180 ° C.

Chop the garlic cloves and basil (can be dried or frozen).

Grate both cheeses.

Place Ricotta, Parmesan, basil, garlic and a teaspoon of pepper in a bowl. Set aside.

Cut the squash lengthwise into thin, thin strands or strips using a vegetable peeler. There should be about 6 such as "noodles". They are formed as a "whirlpool". Then put on a baking sheet.

Repeat with zucchini, all the same as with squash in step 5.

Pour everything with oil and sprinkle with salt and the remaining ¼ teaspoons of pepper.

Make a cavity in the center of each vortex and spoon about 2 tablespoons of the filling.

Bake all for 6-8 minutes.