How to cook
Halve the zucchini or if they are larger, cut them into 3. Blanch them for a few minutes in boiling salted water. Remove them and carve them out carefully, leaving the bottoms on. Finely chop the insides. Wash the rice and drain it.
Mix the mince with a few tablespoons of water, black pepper, a little salt and paprika. Heat the oil and fry the finely chopped onion, grated carrot and the zucchini insides. Add the rice and stir. Once it becomes glassy, add the minced meat, tomato paste, chopped tomatoes, stir and fry and top it up with a cup of warm water.
Wait for the liquid to be absorbed and remove the filling from the heat. Season it to taste with spices and let it cool. Fill the zucchini with it and arrange them in an appropriate greased tray.
Pour in water and put to roast in a pre-heated to 374°F (190 °C) oven for about 50 minutes.