A traditional home-style dish where fried zucchini are stuffed with a filling of ground beef, onion, and tomato and then baked, carrying both a hearty character and a light olive-oil aroma. One of the beloved classics of lunch or dinner tables.
Peel the zucchini and cut in half lengthwise, scoop out the inside with a spoon to shape into boats, soak in salted water for 10 minutes, then dry.
Fry the zucchini in vegetable oil until lightly golden, remove with a slotted spoon, and drain the oil on paper towel.
Sauté the ground meat with onion, add tomato and pepper, cook, then add salt and black pepper to prepare the filling.
Fill the fried zucchini with the filling, place tomato and pepper slices on top and cook in a preheated oven. Important: cook until the tops of the zucchini are lightly browned; if overcooked, the zucchini may fall apart.
Important: Fry the zucchini briefly over medium heat so it doesn't absorb too much oil; frying it too long can soften and break down the crust. Caution: Check during the last 10 minutes of baking to prevent the top from over-browning.
If you pre-cook the zucchini in the oven with a little oil instead of frying, you get a lighter result and can reduce the fat ratio without sacrificing flavor.
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