Preheat oven to 350F. Cut the zucchini in half, length wise.

Using a spoon or melon baller, scoop out the zucchini so it becomes a shell for the fillings. Chop up the zucchini that you scooped out of the skins.

In a pan saute the onions, garlic, and scooped zucchini on medium heat.

Mix in the spices.

Turn the heat up to medium-high, then add in the ground pork.

Once the pork has cooked, mix in your cheese, cooking until it melts. Divide the cooked zucchini and pork mixture equally among the zucchini shells.

Top with some more cheese and place into a casserole dish.

Pour a ½ cup of chicken broth into the bottom of the dish.

Bake for 30 minutes.