STUFFED ZUCCHINI WITH PECORINO SAUCE 12 firm, very fresh medium zucchini (about 5 1/2 pounds total) 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 large shallots, finely chopped 1 tablespoon finely chopped flat-leaf parsley 1 tablespoon thyme leaves 1/4 cup freshly grated Parmigiano-Reggiano cheese Salt and freshly ground pepper 2 eggs, lightly beaten PECORINO SAUCE 2 hard-cooked large egg yolks 1/3 cup extra-virgin olive oil 2 1/2 cups finely grated young sheep's milk cheese, preferably Pecorino Toscano (3/4 pound) 1/3 cup water, plus more if needed Salt

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.

In a large, deep skillet, melt the butter in the oil. Add the shallots and cook over moderate heat until translucent, about 3 minutes. Add the chopped zucchini and cook, stirring occasionally, until tender and lightly browned, about 25 minutes. Stir in the parsley and thyme.

Transfer the zucchini to a food processor and purée. Scrape the purée into a bowl, stir in the Parmigiano-Reggiano and season with salt and pepper. Let the filling cool, then stir in the eggs.

Preheat the oven to 350°F. Generously butter a large baking dish. Set the zucchini cups in the baking dish, hollowed side up. Spoon the filling into the cips, mounding it slightly. Bake the stuffed zucchini for about 1 hour and 10 minutes, or until tender and lightly browned. 

MAKE THE PECORINO SAUCE: In a food processor, pulse the egg yolks with the olive oil until a smooth paste forms. 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.
Spoon the room-temperature pecorino sauce onto serving plates and arrange about 3 warm zucchini cups on top. Serve at once.

6 servings.

MAKE AHEAD: The zucchini cups can be prepared through the fourth step and refrigerated overnight. Reheat in a 325°F oven before serving with the pecorino sauce.

[Food & Wine, October 2000]