Stuffed Zucchini Barrels with Minced Meat and Cheese

Preheat the oven to 180°C (350°F). Finely dice the onion, and crush and chop the garlic. Combine with the minced meat, season with salt and pepper, and mix thoroughly with your hands.

Cut the zucchini crosswise into 5–7 cm (2–3 inch) cylinders. Use a teaspoon to hollow out the center, leaving a base of about 1 cm to form barrels. Don't discard the flesh: chop it finely and mix it into the meat so the filling stays juicy.

Lightly grease a baking dish. Arrange the zucchini barrels and stuff them tightly with the meat mixture, leaving a little space at the top for the cheese. Finely grate the cheese and generously top each barrel.

Bake for 15 minutes until the cheese is golden and bubbling, and the meat is cooked through.