Preheat your oven to 400 degrees F (200 degrees C).
Grill the Zucchini (2).
Start off by sautéing the Onion (1/2) in a skillet with Extra-Virgin Olive Oil (1 tablespoon) oil. When the onion is soft (about 5 min on low heat), add the Ground Lean Pork (250 gram).
Season with Pink Himalayan Sea Salt (to taste) and Ground Black Pepper (to taste) and cook on medium heat until meet is done. Set aside.
Take the Grilled Zucchini and interlace four slices as shown in the picture.
In the center, place 2 tablespoons of the ground pork, some Mozzarella Cheese (1/4 cup) and Parmesan Cheese (2 tablespoon). Fold the zucchini over on top.
In a baking dish, ladle some Tomato Sauce (1/4 cup), and lay the stuffed zucchini pocket on top.
Halve some Cherry Tomato (1 cup) and place them next to the zucchini pocket. Sprinkle some Parmesan Cheese (to taste), add some Fresh Basil (to taste). Drizzle some Extra-Virgin Olive Oil (to taste) on top.
Bake in the preheated oven for about 20 minutes. Let it cool down, serve warm and enjoy!