Clean and slice off each zucchini’s top and cut them into cubes; set aside. Arrange zucchini bottoms onto a tray lined with a silicone mat or parchment. Season generously with olive oil, salt and pepper. Flip flesh side down, or cover with foil and bake at 350ºF/180ºC for about 30 min or until fork tender. If using larger zucchini or rounds, remove some flesh in order for the stuffing to fit in. Meanwhile, in a hot large frying pan break down and pre-cook ground beef and pork with olive oil and butter for about 5 minutes on high heat; transfer into a bowl. In the same pan, sweat chorizo with a drizzle of olive oil for a couple of minutes, add mirepoix; cook for 5 min on medium high. Add the minced garlic and cook until fragrant. Add piquillo peppers, zucchini tops, tomatoes, herbs, seasoning and ground meat. Stir up well – cover with a lid and cook for 20 minutes on low. Turn heat off, transfer mixture in a large bowl and mix in parsley and cooked rice, ricotta cheese and the egg. Stuff cooked zucchini, and topping.
Bake stuffed zucchini at 450ºF/220ºC for about 15 minutes or until golden brown. Bon appétit!