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1
Heat oven to 425 F and place rack in the top third of the oven.
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2
Halve the zucchini lengthwise (without trimming the ends) and use a spoon to scrape out the inner flesh containing the seeds, leaving a fairly thick shell of zucchini skin and flesh.
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3
Arrange the shells, cavity up, in a 9x13 pan or similar sized baking dish, keeping them as level as possible (use foil to prop them up if necessary).
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4
Pour a tablespoon of olive oil into a separate small dish, then use a brush or your fingers to thinly coat the cavities and the cut part of the zucchini.
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5
Sprinkle with salt and pepper, and bake for 20 to 30 minutes, until they are beginning to brown on top and are easily pierced with a fork.
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6
Very large zucchini will require much longer roasting time, up to 45 minutes.
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7
When done, remove them from the oven.
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8
Decrease oven temperature to 400 F.
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9
Let the zucchini cool for 5 to 10 minutes in the pan, then them tip carefully into the sink to drain some of the liquid.
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10
Place them cut side down on a clean dish towel or a couple layers of paper towels, to continue to absorb excess moisture.
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11
To make the filling, heat a tablespoon of olive oil in a large pot (a Dutch oven or deep skillet) over medium heat.
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12
Add onion, carrots, and celery.
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13
Cook until beginning to brown, 5 to 10 minutes.
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14
Add garlic, cumin, and oregano.
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15
Stir until fragrant, another minute or two.
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16
Add bell pepper and artichoke hearts and cook for another minute to slightly soften the pepper.
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17
Pour in the wine, scraping the pan to release the browned bits stuck to the bottom.
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18
Increase heat to medium high, bring to a low boil for a minute, then reduce heat to a simmer and cook until almost all the wine has cooked off.
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19
With heat on low, stir in butter, 1/2 tablespoon at a time, melting after each addition.
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20
Add lemon juice and zest, the cooked rice and 1/2 teaspoon of salt.
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21
Stir until mixed.
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22
Turn off heat and add the cooked ground beef (or lentils), parsley, Parmesan, and a few grinds of black pepper.
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23
Taste and add more salt if needed.
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24
Wipe dry and lightly oil the pan used to roast the zucchini.
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25
Rearrange the cooked zucchini shells in the pan, then spoon in the filling, packing it in with a spoon and heaping it above the cut plane.
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26
Spoon additional filling into the open space in the pan to help hold up the zucchini as it cooks.
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27
Top each stuffed zucchini with cheese slices (cut the slices to fit, if necessary).
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28
Bake for 20 to 25 minutes, until cheese is browned and melted on top (if you dont like burnt cheese, cook for only 10 to 15 minutes).
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29
Remove from oven.
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30
Cool for 5 minutes before serving.
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31
Then carefully lift them out of pan with a tongs and your hands or a second set of tongs, to keep the zucchini from breaking or separating from the filling.
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32
If the zucchini are larger, cut them in the pan before serving.
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33
Serve with salt and pepper.
