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

Ingredients

• 4 large round zucchini
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 2 tsp. olive oil
• 1 lb. very lean ground beef
• 1 tsp. Spike Seasoning
• 1 tsp. chopped garlic or garlic puree, from a jar
• 1 tsp. ground fennel seed
• 1 cup cooked brown rice
• 1/2 cup finely chopped fresh basil
• 3/4 cup coarsely grated Parmesan cheese, divided
• 1/4 cup chicken stock

Directions

1. Heat the oven to 375 F. If you’re using 8-ball zucchini, slice off the stem end of each one so it sits level, making the opening just a little narrower than the widest part of the zucchini. With a pointed teaspoon or melon baller, remove and discard most of the interior flesh and seeds, keeping an even 1/2 inch layer of zucchini inside the skin.
2. For long zucchini, give both ends the lightest trim, then split each zucchini lengthwise. Scoop out the seeds and flesh so you have a shallow boat shape. For large zucchini, prepare zucchini cups instead. Microwave the prepared zucchini on high for 3-4 minutes.
3. Warm 1 teaspoon olive oil in a heavy non-stick frying pan. Add the chopped onions and peppers and cook for about 3 minutes. Mix in the Spike Seasoning, garlic, and ground fennel, then cook for 1-2 minutes longer. The vegetables will soften more in the oven, so they only need a head start here. Transfer the onion and pepper mixture to a large mixing bowl.
4. Add 1 teaspoon more oil to the same hot pan, then add the ground beef. Cook it until well browned, using your turner to break it into small pieces as it cooks. Transfer the cooked beef to the mixing bowl. Add the cooked brown rice, chopped basil, 1/2 cup grated Parmesan cheese, and chicken stock, then fold everything together gently.
5. Pick a roasting pan with sides that will hold the zucchini snugly. Coat the pan with nonstick spray or a light mist of olive oil. Fill the zucchini with the stuffing mixture, pressing in as much as each one will take and piling it high, until all the stuffing has been used. Arrange the zucchini close together in the roasting pan so they help support one another.
6. Roast the zucchini uncovered for 15 minutes. Scatter a little of the reserved Parmesan over each one, then return the pan to the oven for 10-15 minutes more, until the zucchini is tender-crisp and the filling is hot with a lightly browned top. Serve hot.