Stuffed Zucchini with Ground Meat Ragu

Steps

1. Halve the zucchini lengthwise and scoop out the flesh with a spoon, leaving about a 0.5 cm thick shell. Finely chop the scooped-out flesh and set aside.
2. Heat olive oil in a large pan and sauté the chopped onion until soft.
3. Add the garlic and ground pork; cook over high heat until the meat is browned.
4. Stir in the chopped zucchini flesh and tomato paste; fry briefly.
5. Add the tomato puree and season with oregano, basil, paprika, salt, pepper, and sugar. Simmer over medium heat for 12–15 minutes until thick and saucy.
6. Preheat the oven to 190°C (375°F).
7. Arrange the zucchini shells on a baking tray lined with parchment paper, lightly salt them, and fill evenly with the meat ragu.
8. Top with mozzarella, then trappista cheese, then parmesan.
9. Bake for 25–30 minutes, switching to the grill setting for the last 3–5 minutes until the cheese is golden brown.
10. Garnish with fresh basil and parsley before serving. Serve with bread, garlic toast, or a light salad.