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.

Mise en place

• 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

Fresh from the oven

1. Scrape out the pulp from the zucchini halves creating a little dugout canoe.
2. Finely dice the zucchini pulp and reserve.
3. Cut the tomato in half and grate each half. Discard the skins.
4. Heat a frying pan over medium high heat.
5. Add the olive oil, onion, and grated tomato to the hot pan.
6. Sauté until the onion is softened.
7. Add the beef, pork, and zucchini pulp to the pan.
8. Turn the heat to high and break up the meat to small pieces.
9. Season with salt and pepper to taste.
10. Cook until the meat is crumbly and cooked.
11. Remove from the heat and allow the mixture to cool.
12. Spoon the mixture into the zucchini halves.
13. Sprinkle the tops with the bread crumbs.
14. Sprinkle the tops with the cheese.
15. Bake for 30 minutes.
16. Remove from oven and allow to cool for five minutes. This will firm up the filling.
17. Serve.

Ready to eat