Stuffed Zucchini

Ingredients

• 8 Small Zucchini (About 3-4 inches long)
• 1 tsp Salt (For boiling zucchini)
• 4 cups Water (For boiling zucchini)
• 1 cup Bread Crumbs
• 0.5 cup Milk
• 2 Hard-Boiled Egg Yolks
• 2 Egg Yolks (Raw)
• 0.5 cup Blanched Almonds (About half a dozen)
• 2 Cloves (Whole)
• 2 oz Grated Parmesan Cheese
• 0.25 tsp Salt (For filling)
• 0.25 tsp Grated Nutmeg
• 2 tbsp Butter (For stewing)
• 1 cup White Sauce (See recipe below)
• 2 tbsp Butter (For white sauce)
• 2 tbsp All-Purpose Flour (For white sauce)
• 1 cup Milk (For white sauce)
• 0.25 tsp Salt (For white sauce)
• 0.125 tsp Black Pepper (For white sauce)

Instructions

1. 1Wash the zucchini. In a pot, bring water and salt to a boil. Add the zucchini and boil for 15 minutes, or until slightly tender but still firm. Drain well.
2. 2Soak the bread crumbs in milk until softened. Squeeze out excess milk. In a bowl, combine the soaked bread crumbs, hard-boiled egg yolks, raw egg yolks, finely chopped blanched almonds, cloves, grated Parmesan cheese, salt, and grated nutmeg. Mix well to form a forcemeat.
3. 3Carefully cut a slit lengthwise into each zucchini. Gently stuff each zucchini with the prepared forcemeat.
4. 4In a large skillet, melt butter over medium heat. Add the stuffed zucchini and stew gently for 15 minutes, turning occasionally, until the zucchini are tender and the filling is heated through.
5. 5In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5 minutes. Season with salt and pepper.
6. 6Serve the stewed zucchini hot, drizzled with white sauce.