Tomato and Ground Meat Stuffed Zucchini

Cut the zucchini in half lengthwise. Then, if you'd like, cut them in half again so they aren't as long. Cook them in a pot with salt for 10-15 minutes or until you see that the flesh is tender. After this time, remove and let them drain well. Remove the flesh using a spoon, leaving a few centimeters so that we can fill them later and the walls can support the filling. Finely chop the removed flesh.

While the zucchini are cooking finely chop the garlic and lightly fry over medium heat in a pan with 2-3 tablespoons of oil.

Add half a diced onion to the pan with the garlic.

When the onion is tender add the ground meat. Sauté over medium heat for several minutes and finish by adding the zucchini flesh and a diced tomato, salt, and several pinches of oregano. Sauté for 5-6 minutes.

Fill the zucchini with the contents of the pan. Sprinkle shreddedcheese on top and place in the oven to cook au gratin. When you see the cheese has melted, remove from the oven and serve.