Stuffed Zucchini

Method

1. Bring a large pot of lightly salted water to a boil.
2. Add the round zucchini and cook for 15–20 minutes until slightly soft but still firm; do not overcook.
3. Meanwhile, prepare the filling: in a bowl combine ground beef and pork, grated Parmesan, one egg, minced garlic (1–2 cloves), black pepper, salt, and finely diced pancetta. Mix well with your hands.
4. Optionally, add crumbled sausage for extra flavor. The filling can also be made with pecorino instead of Parmesan.
5. Once the zucchini are cooked, drain and immediately plunge them into ice water to stop the cooking and preserve their green color. Let cool completely.
6. Cut off the tops of the zucchini and reserve them as lids. Using a small spoon or a melon baller, scoop out the white flesh from each zucchini, leaving a thick wall. Reserve the flesh for another use (e.g., croquettes).
7. Season the inside of the hollowed zucchini with a little salt and pepper.
8. Place a few pieces of smoked scamorza cheese inside each zucchini.
9. Fill each zucchini generously with the meat mixture, pressing it in firmly.
10. Arrange the stuffed zucchini in a baking dish lined with parchment paper. Optionally, place additional scamorza pieces on top and cover with the reserved lids.
11. Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until the filling is cooked through and the cheese is bubbly and stringy.
12. Serve hot, cutting the zucchini in half to reveal the stringy filling.