Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil, with Variations

Directions

Preheat oven to 375 F. For 8-ball zucchini, cut stem end off each zucchini to create a flat surface that’s just slightly smaller than the largest width of the zucchini;Then using a pointed teaspoon or melon baller, scoop out and discard most of the zucchini flesh and seeds. Leave an even 1/2 inch of flesh attached to the skin. For long zucchini, barely trim both ends of the zucchini; then cut zucchini in half lengthwise and scoop out the flesh and seeds to leave a shallow boat shape. See this recipe for instructions on preparing zucchini cups from large zucchini. Microwave zucchini 3-4 minutes on high. Heat 1 teaspoon olive oil in heavy non-stick frying pan. Saute chopped onions and peppers about 3 minutes. Stir in Spike Seasoning, garlic, and ground fennel, and cook 1-2 minutes more. Remove onions and peppers to large mixing bowl. Then add 1 teaspoon more oil and ground beef to hot pan and cook until it’s nicely browned, breaking apart with the turner as it cooks. Remove cooked ground beef to mixing bowl. Add cooked brown rice, chopped basil, 1/2 cup grated Parmesan cheese, and chicken stock to meat and vegetable mixture, and gently combine. Choose a roasting pan with sides, just big enough to hold the zucchini. Spray pan with nonstick spray or a light misting of olive oil. Stuff zucchini with stuffing mixture, packing in as much as you can into each zucchini, and mounding it up as high as you can, until all stuffing is used. Put zucchini into roasting pan, putting them close together so they hold each other up. Roast uncovered 15 minutes, then sprinkle each with a bit of the reserved Parmesan. Cook 10-15 minutes more, until zucchini is tender-crisp, and filling is hot and slightly browned. Serve hot.