-
1
Cut 8 of the zucchini crosswise into 2-inch pieces.
-
2
Using a melon baller, hollow out each piece, leaving a 1/4-inch shell.
-
3
Mince the scooped-out flesh along with the 4 remaining zucchini.
-
4
In a large, deep skillet, melt the butter in the oil.
-
5
Add the shallots and cook over moderate heat until translucent, about 3 minutes.
-
6
Add the chopped zucchini and cook, stirring occasionally, until tender and lightly browned, about 25 minutes.
-
7
Stir in the parsley and thyme.
-
8
Transfer the zucchini to a food processor and puree.
-
9
Scrape the puree into a bowl, stir in the Parmigiano-Reggiano and season with salt and pepper.
-
10
Let the filling cool, then stir in the eggs.
-
11
Preheat the oven to 350.
-
12
Generously butter a large baking dish.
-
13
Set the zucchini cups in the baking dish, hollowed side up.
-
14
Spoon the filling into the cups, mounding it slightly.
-
15
Bake the stuffed zucchini for about 1 hour and 10 minutes, or until tender and lightly browned.
-
16
In a food processor, pulse the egg yolks with the olive oil until a smooth paste forms.
-
17
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.
-
18
Season with salt.
-
19
Spoon the room-temperature pecorino sauce onto serving plates and arrange about 3 warm zucchini cups on top.
-
20
Serve at once.
