Italian pumpkins stuffed with meat

Prepare your ingredients: wash, peel and chop the onion; Wash and chop the paprika and wash, peel and grate the carrot.

Cut the Italian pumpkins in halves and with the help of a spoon, hollow them and reserve the filling.

Immerse the Italian pumpkins in a pot with boiling water and a little salt for 3 mins, when you get them, add cold water to stop cooking. Reserve.

In a pan add a little oil and brown the chopped onion into cubes and garlic. When the onion is transparent, add the ground meat and cook until it changes its color (about 10 mins approx.).

Then add the filling of the Italian pumpkins with grated carrot and continue cooking over medium heat, for 2 mins.

Then add the paprika cut into small cubes, sauté for 1 min more.

Mix well, add the eggs beaten previously and cook for 1 min more.

Fill the zucchini, add grated cheese on top and bake until gratin.