Zucchini Nests with Minced Meat

Begin by preparing the flavorful ground meat. Cut the pork into large pieces and pass them through a meat grinder. Finely mince the onion and garlic, then combine them with the pork. Add salt, pepper, and herbs de Provence, then thoroughly mix the ground meat until uniform.

Prepare the zucchini. Peel them, then cut them in half lengthwise. Carefully remove the soft core and seeds with a spoon or a dull knife. Grate the remaining flesh using a Korean carrot grater to create long, thin strips.

In a separate bowl, whisk the eggs with a fork. Add flour, salt, and pepper to taste, then mix well until a thin batter is formed. Prepare a spacious baking dish, greasing it with butter. If necessary, two dishes can be used.

Start forming the appetizing nests. Take small portions of the zucchini straws, dip them into the batter so it's evenly distributed, and arrange them in the prepared mold, shaping them into nests.

Carefully place a small amount of ground meat into the center of each zucchini nest. For convenience, the meat can be pre-formed into small balls. Grate cheese and generously sprinkle it over each nest with the meat filling.

Preheat your oven to 350°F (180°C). Place the muffin tin on a wire rack or baking sheet, positioning it on the middle oven rack. Bake for approximately thirty minutes, until golden brown.

Once the zucchini nests have a beautiful golden-brown color, remove them from the oven and arrange them on plates. Before serving, you can sprinkle them with fresh herbs for added freshness and aroma.