Stuffed Zucchini With Pecorino Sauce Recipe
Recipe By Food & Wine
Learn how to make Stuffed Zucchini With Pecorino Sauce
4.3
28 Rating -
Rate
Non Vegdiet
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Stuffed Zucchini With Pecorino Sauce Recipe
- 2 Firm, very fresh medium zucchini
- 0.33 tablespoon Unsalted butter
- 0.33 tablespoon Extra virgin olive oil
- 0.33 Large Shallots, Finely Chopped
- 0.17 tablespoon Finely Chopped Flat Leaf Parsley
- 0.17 tablespoon Thyme leaves
- 1/25 cup Freshly grated parmigiano reggiano cheese
- As required Salt and freshly ground pepper
- 0.33 Eggs, Lightly Beaten
- 0.33 Hard cooked large egg yolks
- 0.06 cup Extra virgin olive oil
- 0.42 cup Finely grated young sheep's milk cheese, preferably pecorino toscano
- 0.06 cup Water, plus more if needed
Nutrition
value
value
508
calories per serving
38 g Fat26 g Protein16 g Carbs1 g FiberOther
Current Totals
- Fat38g
- Protein26g
- Carbs16g
- Fiber1g
MacroNutrients
- Carbs16g
- Protein26g
- Fiber1g
Fats
- Fat38g
Vitamins & Minerals
- Calcium604mg
- Iron5mg
- Vitamin A76mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B9133mcg
- Vitamin B120mcg
- Vitamin C5mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium42mg
- Manganese< 1mg
- Phosphorus442mg
- Selenium40mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine