Prepare the zucchini: Preheat your oven to 200°C (180°C fan). Slice each zucchini in half lengthwise. Using a small spoon, scoop out the centre flesh, leaving a 1cm thick shell. You should hear a slight scraping sound as the seeds release. Reserve the scooped flesh and chop it finely — it will go into the stuffing. Place the hollowed shells cut-side up on a baking tray lined with parchment paper.

Brown the beef: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook for 5–6 minutes until the meat turns a deep brown colour and you hear a steady sizzle. The fat should render and the edges should look crisp. Drain off any excess fat, leaving about a tablespoon in the pan for flavour.

Sauté the aromatics: Reduce the heat to medium. Add the remaining olive oil, then the diced onion. Stir for 2–3 minutes until the onion becomes translucent and releases a sweet, savoury smell. Add the garlic, chopped red bell pepper, and the reserved zucchini flesh. Cook for another 3 minutes, until the pepper softens and the mixture looks glossy. The kitchen will smell wonderfully aromatic at this stage.

Build the sauce: Stir in the tomato purée, dried oregano, smoked paprika, and ground cumin. Cook for 1 minute until the purée darkens slightly and sticks to the bottom of the pan. Pour in the chopped tomatoes and bring the mixture to a gentle bubble. You'll see the sauce thicken and turn a rich, rusty red. Season with salt and pepper, then fold in the cooked rice.

Stuff the zucchini: Let the filling cool for 5 minutes — this prevents the zucchini from steaming too quickly. Spoon the mixture evenly into the hollowed shells, pressing down gently with the back of the spoon. Each boat should be mounded slightly; don't worry if some filling spills over. Sprinkle the grated cheese over the top in an even layer.

Bake to perfection: Place the tray in the preheated oven and bake for 20–22 minutes. You'll know they're ready when the cheese is golden and bubbling, and the zucchini edges have softened but still hold their shape. If you gently press the side of a zucchini with a fork, it should yield slightly without collapsing. For extra browning, switch to the grill for the final 2 minutes.

Rest and serve: Remove from the oven and let the boats rest on the tray for 5 minutes. This resting period allows the juices to redistribute, so the filling doesn't run everywhere when you cut into it. Garnish with fresh parsley if desired, and serve warm.