====== Calabacines Rellenos de Carne / Zucchini Stuffed with Ground Meats ======
Two things stood out for me when I read about this dish in //The Cuisines of Spain//. First, there are no peppers or //pimentón//. It seems to me if you use olive oil and a mild red pepper, you can call it Spanish. Second, the preparation called for grating the tomato. Grating tomatoes and onions seems to be a popular method in Spain.

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//Mise en place//
===== Ingredients =====
  * 2 small Zucchini, halved lengthwise
  * 1 oz/30 ml Olive Oil
  * 1 Small Onion, diced
  * 1 Tomato, grated and skin discarded
  * 2.5 oz/70 g Ground Pork
  * 2.5 oz/70 g Ground Beef
  * 1 tblsp/3 g Fine Bread Crumbs
  * 1 tblsp/3 g Semi Curado Manchego Cheese, grated

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Fresh from the oven
===== Instructions =====
  - Scrape out the pulp from the zucchini halves creating a little dugout canoe.
  - Finely dice the zucchini pulp and reserve.
  - Cut the tomato in half and grate each half. Discard the skins.
  - Heat a frying pan over medium high heat.
  - Add the olive oil, onion, and grated tomato to the hot pan.
  - Sauté until the onion is softened.
  - Add the beef, pork, and zucchini pulp to the pan.
  - Turn the heat to high and break up the meat to small pieces.
  - Season with salt and pepper to taste.
  - Cook until the meat is crumbly and cooked.
  - Remove from the heat and allow the mixture to cool.
  - Spoon the mixture into the zucchini halves.
  - Sprinkle the tops with the bread crumbs.
  - Sprinkle the tops with the cheese.
  - Bake for 30 minutes.
  - Remove from oven and allow to cool for five minutes. This will firm up the filling.
  - Serve.

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Ready to eat