Stuffed Zucchini with Sorrel Sauce

Remove the skin from the potatoes, rinse and cook in salted water for 20 minutes. Cut zucchini lengthwise, hollow out, chop the inside and make with the potatoes for another 5 min. Season zucchini halves with salt, steam in 40 g butter for 5 min on each side until soft, place in a buttered gratin dish and sprinkle with grated Gouda. Press potatoes and zucchini flesh through a press, mix with egg yolks, 50 g ground pine nuts and Parmesan and season. Squeeze potato mixture into zucchini halves and bake for 15 min at 175 °C, sprinkle with remaining pine nuts. For the sauce, sauté diced onion in 20 g butter until translucent, add finely chopped sorrel and whipping cream, uncover for 5 min. Add remaining butter and season with salt and juice of one lemon.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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