Round zucchini stuffed with mote and crab with creamy basil sauce and chanco cheese gratin

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Slice a thin lid off each round zucchini and, using a spoon, scoop out some of the flesh, leaving a sturdy shell. Finely chop the removed flesh and reserve it together with the lids.

2. 2

   2. Place the hollowed zucchini and their lids in a baking dish. Brush with half of the vegetable oil and season with a pinch of salt and black pepper. Bake for 15 minutes at 200 °C / 400 °F to soften them slightly.

3. 3

   3. Meanwhile, heat the remaining vegetable oil in a large skillet over medium heat. Sauté the white onion for 4 minutes. Add the red bell pepper, garlic, and chopped zucchini flesh, and cook 5 minutes more until the vegetables are tender.

4. 4

   4. Stir in the crab meat, cooked mote, merken, dried oregano, half of the salt, and the remaining black pepper. Mix gently so the crab does not break up too much. Pour in the white wine and cook for 2 to 3 minutes until it has almost completely reduced.

5. 5

   5. Add 60 ml (1/4 cup) of the heavy cream and cook 2 minutes more to bind the filling. Taste and adjust with a bit more salt if needed. Remove from the heat.

6. 6

   6. In a blender or small processor, blend the fresh basil with the remaining heavy cream until you get a smooth green sauce. If preferred, you can also finely chop the basil and stir it into the cream by hand.

7. 7

   7. Fill the pre-baked zucchini with the mote and crab mixture. Spoon the creamy basil sauce over the top, then add the grated chanco cheese and finally the breadcrumbs.

8. 8

   8. Melt the butter and drizzle it over the breadcrumbs. Return the dish to the oven and bake for 25 to 30 minutes at 190 °C / 375 °F, until the zucchini are tender and the topping is golden and bubbling.

9. 9

   9. Let rest for 5 minutes out of the oven. Serve each stuffed zucchini with its lid on the side or on top for a rustic presentation.