Ingredients:

  • 4 medium zucchini (approx. 1.5 lbs / 680g), halved lengthwise
  • 1/2 tsp (3g) salt
  • 1 tbsp (15ml) olive oil
  • 1 lb (450g) lean ground beef
  • 1 small yellow onion (approx. 110g), finely diced
  • 3 cloves (15g) garlic, minced
  • 1 cup (240ml) tomato sauce
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (2g) smoked paprika
  • 1 cup (115g) shredded mozzarella cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • Fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Slice zucchini in half lengthwise. Using a spoon or melon baller, scoop out the center flesh, leaving a 1/4-inch (6mm) wall around the edge to create a sturdy boat.
  3. Lightly salt the insides and let them sit for 5 minutes; pat dry with a paper towel to remove excess water.
  4. Brush the exterior of the zucchini with olive oil and place them on a large rimmed baking sheet.
  5. Heat a skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes.
  6. Stir in the diced onion and cook for 3 minutes until translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
  7. Stir in the tomato sauce, oregano, and smoked paprika. Simmer for 5 minutes until the sauce thickens and clings to the beef. Season with salt and pepper.
  8. Spoon the beef mixture generously into each zucchini boat, pressing down slightly to pack it in.
  9. Bake for 15-18 minutes, or until the zucchini is tender.
  10. Top with shredded mozzarella and grated Parmesan cheese. Bake or broil for an additional 5-7 minutes until the cheese is bubbly and golden-brown.
  11. Garnish with chopped fresh parsley before serving.