Prepare the zucchini: Wash and cut them in half lengthwise, keeping the stems intact. Score the flesh crosswise to help them cook evenly. If they contain many seeds, scoop some out with a spoon. Place on a parchment-lined baking tray, drizzle with olive oil, season with salt and pepper, and roast at 200°C (fan) for about 25 minutes, until softened. Remove from the oven and gently press down the flesh with a spoon to create cavities for stuffing.

Make the filling: Heat olive oil in a saucepan over high heat. Add the ground beef and sauté until browned. Stir in the onion and garlic and cook for 3–4 minutes. Deglaze with brandy. Add carrot, tomato, salt, and pepper, then cover and simmer on medium heat for 20 minutes, until the meat is cooked and the liquids absorbed. In the last 5 minutes, add the bay leaf and cinnamon for flavor. Remove from heat, discard the aromatics, and mix in the grated cheese.

Prepare the yogurt béchamel: In a bowl, whisk the yogurt with the egg, nutmeg, a pinch of salt, and pepper.

Assemble: Spoon the beef filling into the pre-baked zucchini. Spread the yogurt mixture on top and sprinkle with grated graviera.

Bake: Return to the oven at 200°C (fan) for about 15 minutes, until the cheese melts and forms a light golden crust.