Ingredients:

  • 4 medium zucchinis (approx. 2 lbs / 900g)
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 lb lean ground beef (93% lean)
  • ½ cup diced yellow onion
  • 3 cloves minced garlic
  • 1 cup low-sugar marinara sauce
  • 1 tsp dried Italian seasoning
  • ½ tsp smoked paprika
  • 1 cup shredded part-skim mozzarella cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the zucchinis in half lengthwise.
  2. Using a small spoon, scoop out the center flesh, leaving a ¼ inch (6mm) thick wall to create a sturdy boat.
  3. Drizzle the shells with olive oil and season with salt and pepper; place them snugly in a 9x13 inch baking dish.
  4. Brown the lean ground beef in a skillet over medium-high heat until no longer pink.
  5. Stir in the diced onion and garlic, sautéing for 3-5 minutes until the onion becomes translucent.
  6. Pour in the marinara sauce, Italian seasoning, and smoked paprika, simmering for 5 minutes until the sauce thickens.
  7. Spoon the beef mixture generously into each zucchini shell, pressing down slightly.
  8. Top each boat with shredded mozzarella cheese.
  9. Bake for 20-25 minutes, or until the zucchini is tender and the cheese has developed a golden-brown, bubbly crust.
  10. Garnish with fresh parsley before serving.