After slicing the zucchini, generously salt it and place it on a baking sheet for 15 minutes. This crucial step helps remove excess moisture and prevents the dish from becoming too runny. Pat the zucchini dry with additional paper towels to remove any remaining salt.
Making the Balsamic Glaze
In a small saucepan, combine balsamic vinegar, honey, lemon juice, salt, pepper, and paprika. Bring the mixture to a gentle boil over medium heat, stirring constantly. Continue cooking for 3–4 minutes, or until the mixture reduces slightly and becomes glossy. Remove from heat and let cool.
Preparing the Vegetable Mixture
Heat the vegetable oil in a large skillet over medium heat. Add the yellow and red onions and sauté until translucent and lightly caramelized, about 8–10 minutes. Add the minced garlic and sauté for 1 minute, until fragrant.
In a separate bowl, beat two eggs with a pinch of salt and pepper. Add the diced carrots, diced potatoes, tomato, bell pepper, celery, and canned tomatoes to the egg mixture. Mix all ingredients well, making sure all vegetables are well coated.
Assembly and Baking
Preheat the oven to 180°C (350°F). Place the prepared zucchini in a baking dish and carefully stuff the zucchini pieces with the vegetable and egg mixture. Evenly distribute the cooked onions over and between the zucchini pieces.
Brush the entire surface with the prepared balsamic glaze, ensuring it seeps into all the slits. Sprinkle the top with grated cheese, allowing it to flow into all the crevices.
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