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Cut the ends of the pumpkins, and peel them in places, cut them lengthwise and dig in the center. Saute the zucchini and finely chop the hollowed core.
Finely chop the onion and fry it in a little oil. Add the finely chopped core and let it harden. Add the minced meat and mix well until the meat changes color. Add the white wine and let it boil until the wine is absorbed. Season with salt and pepper to taste. Add the tomato paste, season with a little basil and cook for about 20 minutes.
Squeeze the pumpkin juice and place them in a pan greased with oil and fill with the minced meat mixture. Bake for about 30 minutes. Remove the tray from the oven, sprinkle diced mozzarella on top and put it back in the oven until the mozzarella melts.