Zucchini Stuffed with Juicy Minced Meat, Mushrooms, and Pineapple

Preheat your oven to 375°F (190°C).

Slice the zucchini in half lengthwise and scoop out the insides to create a hollow center, leaving about ½-inch of the flesh. Set the scooped-out zucchini flesh aside. Brush the hollowed-out zucchini halves with olive oil, and season with salt, paprika, garlic powder, and dried dill. Place them in a baking dish and set aside.

Prepare the Filling:

In a large pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3 minutes.

Add the minced meat to the pan and cook until browned, breaking it up with a spoon. Season with salt, paprika, and garlic powder to taste.

Add the sliced mushrooms and cook for another 5 minutes until they soften and release their juices.

Stir in the chopped pineapple and the reserved zucchini flesh. Cook for another 2-3 minutes to combine the flavors. Remove from heat.

Assemble the Dish:

Spoon the filling mixture into the hollowed-out zucchini halves, pressing gently to pack them in.

Top each stuffed zucchini with grated cheese and a sprinkle of Parmesan for extra flavor.

Bake:

Place the stuffed zucchinis in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.

Serve:

Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh herbs or extra Parmesan, if desired.

Serving and Storage Tips: