Stuffed Zucchini (Courgette) with Beef and Vermicelli

Total time: 45 minutes
     I used 2 small, 7" ( 17cm) zucchini for this, one green and one yellow.   If all the 'stuffing' doesn't fit, just keep it warm and serve it on the side.  I use vermicelli; I also will be using it in soups during the winter.  Orzo would also work, or broken spaghetti, but add a few minutes cooking time.

 Ingredients:

• 2 zucchini or summer squash (courgette), 7" each (17cm)
• 5oz (150gr) ground beef, turkey or sausage 
• 2 large tomatoes, about 7oz (200gr) each
• 1/2 onion
• 1/2 green bell pepper
• 2 cloves garlic
• 1 tbs olive oil
• 1/4 tsp chili powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/3 cup vermicelli or other tiny pasta
• 1/4 cup (2oz, 60ml) beef stock   substitute chicken stock
• 1/4 cup (2oz, 60ml) red wine     substitute more stock
• 1/2 cup (2oz, 60gr) shredded cheese,  any flavor - I use Emmenthal

  Instructions:

• The zucchini:
• Cut zucchini in half the long way. 
• With a small spoon scrape out the seeds and flesh from the center forming long boat-like shells.  Leave 1/4" (.6cm) at either end to hold in the filling. 
• Put them in a baking dish, single layer, cover with foil and bake, 400F (200C), for 15 minutes. 
• Remove and keep covered until ready to fill.
• The stuffing: 
• Chop onion and pepper. 
• Mince garlic. 
• Heat olive oil in nonstick skillet over medium-high heat. 
• Add chili powder and sauté briefly. 
• Add onion, pepper and garlic, sauté until tender, about 5 minutes. 
• Roughly chop tomato. 
• Add meat to skillet and cook, breaking it up as it browns. 
• Add tomatoes to skillet and cook until tender and juicy, about 5 minutes. 
• Add herbs, stock, wine and pasta, stir well, reduce heat to medium and simmer 5 minutes.  Stir often or pasta will stick. 
• The finish:
• When the pasta has absorbed most of the liquid and the filling is fairly thick, spoon it into the zucchini. 
• Any filling that doesn't fit, just keep warm and serve on the side. 
• Cover zucchini with foil and bake for 15 minutes. 
• Remove, uncover, sprinkle with cheese and bake 5 minutes longer. 
• Serve, leftover filling on the side.