Zucchini stuffed with Kerkini buffalo minced meat

Wash our zucchini well. Cut a cap horizontally from the top, about 1/3 of the way up, and empty out the flesh with a spoon.

Save some of the pumpkin pulp. Slice the onions, chop the garlic and parsley stalks, along with half of the leaves. Cut the 2 tomatoes into cubes with a knife.

In a large frying pan, add the olive oil and once it is hot, sauté the onion. Add the garlic and half the parsley.

Then we add the Kerkini buffalo minced meat and let it brown well, add salt and pepper, then add some chopped zucchini and the tomato along with the sun-dried tomatoes that we have already chopped and stir constantly.

Let the mixture boil for a few minutes until it absorbs its broth but does not dry out.

Remove the Kerkini buffalo minced meat from the heat and let it cool.

We fill our zucchini with the buffalo minced meat from Kerkini, after first seasoning them with a little salt and pepper on the inside. We place our zucchini in a baking dish.

Add the remaining parsley, olive oil and, if desired, some quince potatoes.

Bake at 180 degrees for about 45 minutes with the baking sheet covered with aluminum foil or, if you prefer, in a casserole dish with a lid.

Then remove the aluminum foil or lid and bake for about 15 more minutes over high heat to dry out our zucchini.

Ideally, we serve it with a yogurt sauce that we make with the remaining parsley and a little lime juice.