Kosidinja (stuffed zucchini)

Instructions

1. Preheat the oven to 190 °C (375 °F). Cut the zucchini in half lengthwise and scoop out the flesh with a spoon, leaving a shell about 5 mm thick.
2. Blanch the shells for 4 minutes in salted boiling water, then drain them.
3. In a skillet, sauté the chopped onion, garlic and bell pepper in the oil for 4 minutes.
4. Add the ground meat and brown it for 6 minutes, then stir in the chopped tomatoes, tomato paste and spices. Let reduce for 5 minutes.
5. Mix the chopped zucchini flesh into the filling, then fill the shells and sprinkle with cheese.
6. Bake for 25 minutes until the cheese is golden and the zucchini are tender.