2 large or 4 small round zucchini 
1/2 onion, chopped
1/2 red bell pepper, chopped 
2 tsp olive oil
1 lb. very lean ground beef or turkey (less than 10% fat)
1 tsp Mrs. Dash seasoning
1 tsp chopped garlic
1/2 tsp ground fennel seed
1 cup cooked brown rice
1/2 cup finely chopped fresh basil
3/4 cup coarsely grated parmesan cheese
1/4 cup chicken stock
1/4  - 1/2 cup sliced shiitake mushrooms

Preheat oven to 375 F. Cut stem and flower ends off zucchini. Cut zucchini in half lengthwise, then using a pointed teaspoon or melon baller, scoop out and discard most of the zucchini flesh and seeds. If your zucchini are rolling around a lot, you can cut a thin slice on the bottom side of each to make them sit up. Microwave zucchini 3-4 minutes on high. 

Heat olive oil in heavy frying pan and saute chopped onions and peppers until they are just starting to soften, about 5 minutes. Remove onions and peppers to large mixing bowl, then add ground beef to hot pan and cook until starting to brown. When meat is about half cooked, season with Mrs. Dash seasoning and ground fennel. Add garlic, and continue to cook until meat is well browned, breaking it into small pieces with the side of your turner. Remove cooked ground beef to mixing bowl. Add cooked brown rice, chopped basil, parmesan cheese, and chicken stock to meat and vegetable mixture, and gently combine.

Choose a roasting pan with slight 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 stuffing-side up. 

Roast uncovered 20-30 minutes, until zucchini is tender-crisp, and filling is hot and slightly browned. Serve hot.

Enjoy!