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1
Bring a pot of water to a boil, add two large pinches of salt, put in the washed round zucchini and boil for 15 minutes.
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2
While they're cooking, chop the onion and garlic.
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3
Quickly soak the zucchini in water, cut off the stems, and scoop out the insides with a knife or spoon.
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4
Chop the scooped out part finely.
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5
They'll be really hot when you scoop them out, so be careful Also, a lot of juice will come out of the zucchini at this point, but don't throw it out.
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6
You'll use it in Step 6.
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7
Saute the finely chopped onion and garlic in olive oil over low heat until wilted.
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8
The photos in Steps 4-8 were taken when I made it and doubled the recipe.
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9
Stir-fry the scooped out chopped zucchini and the juices, with the ground meat over low heat for 10 minutes.
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10
Season with salt, pepper and peperoncino, if you'd like.
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11
Break an egg into a bowl, and mix in the grated cheese and 25 g panko.
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12
Cool the stir-fried zucchini mixture slightly, and stir it into the bowl.
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13
Adjust the seasoning, and the filling is done.
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14
I think it tastes better well seasoned.
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15
Pre-heat the oven to 180C.
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16
Stuff the zucchini with the filling, and sprinkle panko on the tops.
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17
Drizzle with olive oil and bake at 180C for about 30 minutes.
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18
Put the stem tops in the oven for the last 20 minutes.
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19
Adjust the baking time according to your oven Place the stem top caps on top and serve.
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20
It's tasty the next day, if you reheat it and eat it with consomme soup.
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21
I used 100% ground beef, but you could also use a mixture of ground beef and pork.
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22
I think you could also make this with ordinary zucchini.
