Melanie’s Stuffed Zucchini

Name: Melanie’s Stuffed Zucchini
Cuisine: French
Ingredients: ½ cup chopped boiled ham; Salt; 2 large cooked artichoke bottoms, mashed with a fork, or 4 cooked Jerusalem artichokes, mashed with a fork; 2 large cooked artichoke bottoms, mashed with a fork, or 4 cooked Jerusalem artichokes, mashed with a fork; 2 cups warm thick Béchamel Sauce or plain cream sauce; 6 small zucchini, 1 inch in diameter and about 6 inches long; 2 cups warm thick Béchamel Sauce or plain cream sauce; Pepper from the mill; ¼ cup chopped almonds; ½ cup freshly grated Parmigiano-Reggiano cheese; ½ cup fresh bread crumbs; 2 large cooked artichoke bottoms, mashed with a fork, or 4 cooked Jerusalem artichokes, mashed with a fork; 2 large cooked artichoke bottoms, mashed with a fork, or 4 cooked Jerusalem artichokes, mashed with a fork; 2 hard-cooked egg yolks, mashed; ¼ cup ¼-inch cubes Gruyère cheese; 1 tablespoon unsalted butter, melted

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is a summer French Alps recipe.

Ingredients

2 cups warm thick Béchamel Sauce or plain cream sauce
6 small zucchini,

Europe
France
Main course
Summer

Method

Keep the béchamel sauce warm.

Cut the zucchini in half lengthwise. Using the small scoop of a melon bailer or a Parisian spoon empty each half, leaving ¼ inch of pulp to form a boat. Chop up the pulp removed from each half.

Bring a pot of water to a boil and salt it with 1½ teaspoons pe