(2) Zucchini Stuffed with Sorrel

• 1 large onion, finely chopped
• 3 tablespoons olive oil
• 6 firm zucchini

Cook the onion gently in the oil until soft and yellowed, add the chopped zucchini flesh, and continue cooking, stirring or tossing regularly, until it is soft and its liquid reduced, add sorrel and seasonings, and cook for a minute longer—until the sorrel has turned grayish and begins to melt. Mix with the rice and marjoram; taste for seasoning. Oil the zucchini shells inside and out, pack the