Stuffed Zucchini with Pecorino Sauce

Name: Stuffed Zucchini with Pecorino Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 eggs, lightly beaten; 1 Tbsp finely chopped flat-leaf parsley; 2 larges hard-cooked large egg yolks; 79 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 59 milliliters freshly grated Parmigiano-Reggiano cheese; 6 servings Salt; 6 servings Salt and freshly ground pepper; 2 larges shallots, finely chopped; 340 grams 1/2 cups finely grated young sheeps milk cheese, preferably Pecorino Toscano; 1 Tbsp thyme leaves; 2 Tbsps unsalted butter; 79 milliliters water, plus more if needed; 12 mediums 12 firm, very fresh medium zucchini (about 5 1/2 pounds total)

Stuffed Zucchini with Pecorino Sauce might be just the main course you are searching for. Watching your figure? This gluten free and primal recipe has 468 calories, 19g of protein, and 38g of fat per serving. This recipe serves 6. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of eggs, butter, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cut 8 of the zucchini crosswise into 2-inch pieces. Using a melon baller, hollow out each piece, leaving a 1/4-inch shell. Mince the scooped-out flesh along with the 4 remaining zucchini.

Ingredients you will need

Zucchini

Melon

Ground Meat

Equipment you will use

Melon Baller

In a large, deep skillet, melt the butter in the oil.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add the shallots and cook over moderate heat until translucent, about 3 minutes.

Ingredients you will need

Shallot

Add the chopped zucchini and cook, stirring occasionally, until tender and lightly browned, about 25 minutes. Stir in the parsley and thyme.

Ingredients you will need

Zucchini

Parsley

Thyme

Transfer the zucchini to a food processor and puree. Scrape the puree into a bowl, stir in the Parmigiano-Reggiano and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Parmigiano Reggiano

Zucchini

Equipment you will use

Food Processor

Bowl

Let the filling cool, then stir in the eggs.

Ingredients you will need

Egg

Preheat the oven to 35

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Oven

Generously butter a large baking dish. Set the zucchini cups in the baking dish, hollowed side up. Spoon the filling into the cups, mounding it slightly.

Ingredients you will need

Zucchini

Butter

Equipment you will use

Baking Pan

Bake the stuffed zucchini for about 1 hour and 10 minutes, or until tender and lightly browned.

Ingredients you will need

Zucchini

Equipment you will use

Oven

In a food processor, pulse the egg yolks with the olive oil until a smooth paste forms.

Ingredients you will need

Egg Yolk

Olive Oil

Equipment you will use

Food Processor

Add the pecorino and the 1/3 cup of water and process until the sauce is smooth and has the consistency of heavy cream; add a little more water if the sauce seems thick. Season with salt.

Ingredients you will need

Heavy Cream