Creamy Meat-Stuffed Zucchini Recipe

Bring a large pot of water to a boil and immerse the zucchini in the boiling water. Set heat to medium and cook the zucchini until they feel slightly soft when pressed with a wooden spoon about 20 minutes. Drain the zucchini and set aside to cool.

Heat the vegetable oil in a skillet over medium heat and cook and stir the onion and garlic until the onion is translucent about 5 minutes. Stir in the ground beef and cook and stir the meat breaking it up as it cooks until the beef is no longer pink about 8 minutes. Stir in the paprika and set the beef mixture aside.

Cut the zucchinis in half lengthwise and scoop out the flesh with a spoon leaving a 1/2-inch thick shell. Chop the scooped-out zucchini flesh and mix into the ground beef mixture.

Preheat oven to 350 degrees F (175 degrees C).

In a saucepan over low heat melt the butter and whisk in the flour until smooth. Pour in the milk a little at a time and bring the mixture to a simmer whisking constantly. Whisk in white pepper nutmeg and salt and stir in half the Parmesan cheese to create a smooth sauce. Mix the white sauce thoroughly with the ground beef mixture. Place the zucchini halves into a baking dish. Fill the zucchini shells with the creamy beef mixture and sprinkle each with about 1 1/2 tablespoons of the remaining Parmesan cheese.

Bake in the preheated oven until the Parmesan cheese topping begins to turn golden brown about 15 minutes.