Stuffed Zucchini with Irish-Style Cream Sauce

1. 1 Zucchini≈ $3.00 per kg 300 g
2. 2 Peeled shrimppack 400 g ≈ $8.50 75 g
3. 3 Onions≈ $1.60 per kg 45 g
4. 4 Bell peppers≈ $6.00 per kg 30 g
5. 5 Ground black pepper 1 g
6. 6 Carrots≈ $1.50 per kg 40 g
7. 7 Sunflower oil 10 ml
8. 8 Dry white winepack 750 ml ≈ $9.00 25 ml
9. 9 Lemon≈ $4.65 per kg 8 g
10. 10 Eggspack 10 pcs ≈ $1.89 1 pcs
11. 11 Butterpack 180 g ≈ $1.60 25 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Sauté the onion³, carrot⁶, bell⁴ pepper, shrimp, and spices in oil until softened

2. Deglaze with white wine, simmer until the alcohol fully evaporates, then remove from heat

3. Cut zucchini¹ in half lengthwise, scoop out the pulp while keeping the shells intact

4. Parboil the zucchini¹ halves in salted boiling water for 5–10 minutes, then drain and cool

5. Stuff the cavities with the filling, place on a baking tray, sprinkle with grated cheese, and bake for 15–20 minutes at 350°F (180°C)

6. Combine water, black pepper, and lemon⁹ juice, boil for 5 minutes, then cool completely

7. Whisk the egg yolks into the cooled marinade, slowly drizzling in oil while stirring constantly