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. While they're cooking, chop the onion and garlic.
Quickly soak the zucchini in water, cut off the stems, and scoop out the insides with a knife or spoon. Chop the scooped out part finely.
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. You'll use it in Step 6.
Sauté the finely chopped onion and garlic in olive oil over low heat until wilted. The photos in Steps 4-8 were taken when I made it and doubled the recipe.
Stir-fry the scooped out chopped zucchini and the juices, with the ground meat over low heat for 10 minutes. Season with salt, pepper and peperoncino, if you'd like.
Break an egg into a bowl, and mix in the grated cheese and 25 g panko. Cool the stir-fried zucchini mixture slightly, and stir it into the bowl.
Adjust the seasoning, and the filling is done. I think it tastes better well seasoned. Pre-heat the oven to 180℃.
Stuff the zucchini with the filling, and sprinkle panko on the tops.
Drizzle with olive oil and bake at 180℃ for about 30 minutes. Put the stem tops in the oven for the last 20 minutes.
Adjust the baking time according to your oven Place the stem top caps on top and serve.
It's tasty the next day, if you reheat it and eat it with consommé soup.
I used 100% ground beef, but you could also use a mixture of ground beef and pork. I think you could also make this with ordinary zucchini.
Story Behind this Recipe
I based this on a recipe I found in a supermarket flyer in Italy, but the recipe had some directions and ingredients missing and was pretty random. I settled on this recipe after several tries.
Scoop out the zucchini so the shells remain intact. I recommend stuffing them with lots of filling and seasoning it well. Or, you could season it lightly and serve with ketchup or mayonnaise This makes quite a lot of filling, so the leftovers are good on top of bread.