Boil the zucchini in salted water for 8-10 minutes until soft. Remove them and wait until they’re cool to the touch and cut them in half lengthwise.

With a spoon, scoop up the inside of the zucchini and set the scooped up flesh aside to use it in the filling later on.

Place the hollowed zucchini in a baking dish that’s been greased with olive oil.

In a pan, over medium heat, add a bit of olive oil. Sauté the garlic and the onion until softened. Add the bell pepper to the garlic and onion and cook until tender.

Add the minced meat, salt, and pepper, and cook until the meat is cooked.

Cut up the pulp of the zucchini and add the pulp and the breadcrumbs, mixing everything well.

After mixing well, taste the filling and season with additional salt and pepper, to taste, if needed.

Now, fill each zucchini shell with the mixture.

On top, add breadcrumbs and grated Parmesan cheese.

Bake in a preheated at 360°F (180°C) oven until it is golden brown, about 30 minutes.