Stuffed Zucchini With Pecorino Sauce

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12 firm, very fresh medium zucchini (about 5 1/2 pounds total)

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

2 large shallots, finely chopped

1 tablespoon finely chopped flat-leaf parsley

1 tablespoon thyme leaves

1/4 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper

2 eggs, lightly beaten

2 hard-cooked large egg yolks

1/3 cup extra-virgin olive oil

2 1/2 cups finely grated young sheep's milk cheese, preferably Pecorino Toscano (3/4 pound)

1/3 cup water, plus more if needed


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