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Tip: the Italian herb mix we've used was a mix of dried basil, garlic, oregano, red onion, marjoram, rosemary and sage.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Use a spoon to scoop the inside out of the zucchini. PEEL and finely chop the garlic cloves and shallot.
PLACE the zucchini halves in the oven dish and chop up the inside you just scooped out of it. Also, chop up the sun-dried tomatoes.
HEAT about 2 tablespoons of sun-dried tomato oil from the can in the medium-sized skillet. Saute the chopped shallot and garlic cloves for about 2 minutes. Add the minced meat and zucchini pieces and saute a few minutes more until the meat turn beautifully brown.
Season with the chopped sun-dried tomatoes, Italian herb mix, pepper and salt. SCOOP the filling into the halved zucchini and top it off with grated grana Padano.
Cook the minced meat stuffed zucchini boats for about 20 minutes, or until the cheese is golden brown. Garnish with chopped parsley if you like, enjoy!