Baked Stuffed Zucchini with Herbs and Parmesan (Kadoo Makhloot)

Preheat the oven to 180°C (350°F). Wash the zucchinis, slice them lengthwise, and carefully scoop out the flesh with a teaspoon to form shells. Finely chop the removed pulp and set aside.

Heat 2 tablespoons of olive oil in a skillet over low heat. Add the onion and garlic and sauté gently until soft and fragrant, without browning.

Add the mushrooms and the chopped zucchini pulp. Cook for about 2 minutes, just until lightly softened.

In a separate pan, heat the remaining olive oil over medium heat. Add the ground meat and cook until no longer pink. Stir in the chopped tomatoes and cook for about 6 minutes, until the mixture is cooked through and lightly golden.

Combine the meat mixture with the vegetable mixture. Add the rosemary, basil, and white vinegar, stirring well to evenly distribute the flavors.

In a small bowl, beat the egg with the Parmesan cheese, salt, and black pepper. Stir this mixture into the pan and cook for about 1 minute, just until the filling thickens slightly.

Arrange the hollowed zucchinis in a baking dish and generously fill them with the prepared mixture. Bake for about 20 minutes, until the zucchinis are tender and the tops are lightly set.