Method

• 1.
  Cut the zucchini in half lengthways. Using a teaspoon, gently scoop out the centre of each half, then finely chop centres. Set aside. Place zucchini halves on a tray, sprinkle with salt and set aside for 10 minutes to draw out excess liquid. Rinse, then pat dry with paper towel.
• 2.
  Heat the oil in a large frypan over medium heat. Add the onion, garlic, cinnamon and chopped zucchini, and cook, stirring occasionally, for 10 minutes or until softened. Add the raisins, pine nuts and Marsala, and cook, stirring, for 2-3 minutes until reduced slightly.

• 3.
  Allow to cool, then stir through breadcrumbs and pork mince, seasoning well. Spoon mince mixture into zucchini halves and squeeze halves back together.
• 4.
  Preheat oven to 200°C.
• 5.
  For the tomato sauce, place a frypan over medium heat and add the olive oil, garlic and basil stalk. Cook, stirring, for 3-4 minutes until fragrant. Add the chilli and tomatoes, breaking the tomatoes up with a wooden spoon. Season.
• 6.
  Bring to a simmer and cook for 5 minutes or until slightly reduced, then add half the basil leaves. Spoon tomato sauce into a small roasting pan.
• 7.
  Carefully arrange the stuffed zucchini in the sauce, then drape pancetta over each zucchini. Scatter over remaining basil leaves and drizzle with a little olive oil. Bake for 35-40 minutes until the sauce is bubbling.
• 8.
  Serve hot or at room temperature.