Stuffed Zucchini

Instructions

1. 1
   Wash the zucchini and cut them in half lengthwise. With a spoon, remove the pulp from the center, leaving a border of about 1 cm to form a 'boat'. Chop the extracted pulp.
2. 2
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and onion, and sauté until translucent.
3. 3
   Add the ground meat to the skillet. Season with salt and pepper to taste. Cook the meat, breaking it up with a spoon, until browned and well cooked.
4. 4
   Incorporate the chopped zucchini pulp into the skillet and cook for another 5-7 minutes, until the mixture is well combined and the pulp is tender.
5. 5
   Preheat the oven to 180°C. Place the zucchini boats on a baking sheet, with the cavity facing up.
6. 6
   Generously stuff each boat with the prepared meat and vegetable mixture.
7. 7
   Cover each stuffed zucchini with a generous layer of shredded cheese. Bake for 15-20 minutes, or until the cheese is melted and lightly browned.
8. 8
   Serve the stuffed zucchini on a plate and garnish with fresh cilantro sprigs, as shown in the image.