Moon Zucchini Stuffed with Paprika Beef, Rice and Gratinated Criollo Cheese

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Slice a thin lid off each round zucchini and, using a spoon, scoop out some of the flesh without breaking the base. Reserve the chopped flesh and the lids.

2. 2

   Place the hollowed zucchini in a baking dish, brush them with 1 tablespoon of olive oil, add a pinch of salt, and bake for 15 minutes at 200 °C / 400 °F for an initial cook.

3. 3

   Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and garlic, and cook for 5 minutes until softened.

4. 4

   Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until it is no longer pink.

5. 5

   Stir in the reserved zucchini flesh and the chopped tomato. Add the sweet paprika, dried oregano, crushed chili flakes if using, salt, and black pepper. Cook for 8 minutes, stirring occasionally.

6. 6

   Pour in the vegetable broth or water and cook for 3 more minutes so the flavors come together. Remove from the heat, add the cooked white rice and half of the chopped fresh parsley, and mix well.

7. 7

   Fill the pre-baked zucchini with the beef and rice mixture, pressing gently so they are nicely packed. Top evenly with the grated criollo or pategrás cheese.

8. 8

   Return the dish to the oven and bake for 20 minutes at 200 °C / 400 °F, or until the zucchini are tender and the cheese is deeply gratinated.

9. 9

   Remove from the oven, let rest for 5 minutes, and finish with the remaining fresh parsley before serving. If you like, place the zucchini lids on the side of each portion for presentation.