Ingredients :

• 4 medium zucchini, cut in half lengthwise
• 1 tablespoon olive oil
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 pound lean ground beef
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Method :

1. Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish.
2. Use a spoon to scoop out the flesh of the zucchini halves, leaving a 1/4-inch thick shell to create boats. Roughly chop the scooped zucchini flesh and set it aside.
3. Heat olive oil in a large skillet over medium-high heat. Add the onion and garlic, cooking for 3 minutes until softened.
4. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until fully browned, about 5 to 6 minutes. Drain any excess grease.
5. Stir in the chopped zucchini flesh, Italian seasoning, salt, pepper, and marinara sauce. Simmer for 5 minutes until the mixture thickens slightly.
6. Arrange the zucchini boats in the prepared baking dish. Spoon the beef mixture evenly into the hollowed zucchini shells.
7. Top each boat with shredded mozzarella and grated Parmesan cheese.
8. Bake uncovered for 20 minutes until the zucchini is tender and the cheese is melted and golden brown. Garnish with fresh parsley before serving.

Recipe Notes :

Chef Pro Tip: Use a melon baller to scoop out the zucchini flesh easily without piercing the outer skin. Variation: Swap the ground beef for ground turkey or Italian chicken sausage for a lighter protein option. Storage Tip: Keep leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in the oven or air fryer to maintain texture.