text: Stuffed Zucchini with Pecorino Sauce Recipe - Sara Jenkins | Food & Wine
  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
  Preheat the oven to 350°. Generously butter a large baking dish. Set the zucchini cups in the baking dish, hollowed side up. Spoon the filling into the cups, mounding it slightly. Bake the stuffed zucchini for about 1 hour and 10 minutes, or until tender and lightly browned.