First we prepare the zucchini: cut the edges off and scrape their surface with a knife to peel. Rinse, scoop out the inside of the zucchini with a small spoon or vegetable corer and reserve the zucchini insides.
In a hot pot stir to sauté the onions and scallions for 2-3 minutes. We pour in the olive oil and when hot, stir to sauté the chopped veal and pork, until they turn white.
Deglaze with the wine and allow reduction.
We add to the pot the rice, tomatoes, water, salt and pepper to taste and stir. We boil for about 5-10 minutes, until all liquids have been absorbed.
Then we remove the pot from the heat and allow the mixture to cool off for 10 minutes.
Preheat the oven at 350o F.
Afterwards, add to the pot the parsley, dill, the reserved zucchini insides and stir to combine.
We stuff the zucchini with the above mixture and place them into a baking pan. Pour over the stock and bake in the preheated oven for about 40-45 minutes. We may add some more boiling water if needed.
We remove the pan from the oven and serve the “kolokithakia gemista” garnished with parsley and dill.