Stuffed Zucchini with Pecorino Sauce
This recipe comes from one of Sara Jenkins’s early inspirations, Dania Luccherini, the chef and proprietor of Italy’s great Fattoria La Chiusa, in Montefollonico. Plus: More Vegetable Recipes and Tips
The zucchini cups can be prepared through Step 4 and refrigerated overnight. Reheat in a 325° oven before serving with the pecorino sauce.
A fruity rosé made from Sangiovese grapes will stand up to the pungent Pecorino Toscano cheese sauce. Try one from California or Tuscany.