How to cook
Wash the zucchini and cut off the stalk and bottom. Cut them in half lengthwise. Carve with a small spoon carefuly, not to pierce them.
Finely chop the onion and garlic. Peel the tomatoes and cut them into cubes.
Heat the olive oil in a saucepan over medium heat. Saute the onion and garlic for about 2 minutes and add the minced meat. Press the mince into crumbs with a wooden spoon and cook for about 10 minutes, or until it changes its color.
Add the chopped parsley, mint and chopped tomatoes. Season with salt and pepper. Simmer the filling, until the liquid has completely evaporated, or approximately 30 minutes.
Set aside and allow it to cool slightly. Add the parmesan and mix well. Arrange the zucchini boats in a greased baking tray. Fill with the stuffing.
Prepare the béchamel by melting the butter at a moderate temperature on the stove. Add the flour and fry lightly for around a minute.
Add the milk gradually, stirring constantly to avoid lumping. Cook the sauce until it thickens stirring constantly for about 5 minutes. Remove and allow it to cool slightly.
Add the egg yolk and nutmeg and stir again. Season with salt. Pour the béchamel sauce over the stuffed zucchini.
Bake the stuffed zucchini with mince in the oven, until golden brown, or about 30 minutes.
You can grate the flesh of the zucchini and use it to make zucchini patties.