Ingredients:

  • 4 medium zucchini (approx. 2 lbs)
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup marinara sauce
  • 1/2 cup breadcrumbs
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice zucchini in half lengthwise.
  3. Use a spoon or melon baller to scoop out the center flesh, leaving a 1/4-inch (6mm) wall around the edge.
  4. Lightly brush the interiors with olive oil and sprinkle with salt; let them sit for 5 minutes to draw out excess moisture.
  5. Heat a skillet over medium-high heat. Add ground beef and cook until browned and no longer pink.
  6. Stir in the diced onion and garlic, sautéing for 3-4 minutes until the onions are translucent.
  7. Stir in the marinara sauce, dried oregano, and black pepper.
  8. Remove from heat and fold in the breadcrumbs to create a thick mixture.
  9. Place the zucchini boats in the baking dish.
  10. Sprinkle a pinch of Parmesan at the bottom of each boat.
  11. Fill each boat generously with the beef mixture.
  12. Top with shredded mozzarella cheese and bake until the cheese is browned and zucchini is tender.
  13. Garnish with fresh basil leaves before serving.