Ingredients:

  • 4 medium zucchinis (approx. 2 lbs / 900g)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb lean ground beef
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup zucchini flesh, finely chopped
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Trim the stems from the zucchinis and slice them lengthwise down the center.
  2. Using a spoon, scoop out the seeds and flesh, leaving a 1/4-inch wall around the edge.
  3. Place the hollowed boats on a paper towel, sprinkle with salt, and let sit for 5 minutes to draw out excess water.
  4. Finely chop the reserved zucchini flesh and set aside.
  5. Heat olive oil in a skillet over medium-high heat and cook ground beef until browned and no longer pink; drain excess fat.
  6. Stir in the diced onion and garlic, cooking until the onion is translucent.
  7. Add the chopped zucchini flesh and sauté for 3-5 minutes until the moisture has evaporated.
  8. Fold in the drained tomatoes, oregano, and pepper, then remove from heat.
  9. Preheat oven to 400°F (200°C).
  10. Spoon the meat mixture generously into each zucchini boat, pressing down slightly.
  11. Top each boat with a blend of mozzarella and Parmesan cheese.
  12. Bake for 15-20 minutes, or until the zucchini is tender and the cheese is bubbling and mahogany-colored.
  13. Garnish with fresh parsley before serving.