Ingredients:

  • 4 medium zucchini (approx. 1.5 lbs)
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 1 lb lean ground beef
  • 1 small yellow onion (110g), finely diced
  • 3 cloves garlic, minced
  • 1 cup marinara sauce
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 cup breadcrumbs
  • 1 cup shredded mozzarella cheese
  • 0.25 cup grated parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Slice each zucchini in half lengthwise. Use a spoon to scoop out the center flesh, leaving a 1/4-inch thick shell. Finely chop the removed flesh and set aside.
  2. Heat olive oil in a large skillet over medium heat. Sauté the onion for 4–5 minutes until translucent. Add garlic and the chopped zucchini flesh, cooking until moisture evaporates.
  3. Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink. Drain any excess fat.
  4. Stir in marinara sauce, oregano, and red pepper flakes. Simmer for 5 minutes. Fold in breadcrumbs to bind the mixture.
  5. Spoon the meat mixture into each zucchini shell, packing the filling down slightly. Place in a 9x13 inch baking dish.
  6. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove foil, sprinkle with mozzarella and parmesan, and bake for 10 more minutes until golden brown.
  7. Let the boats rest for 5 minutes, then garnish with fresh parsley before serving.