Cheesy Baked Zucchini Boats with Beef

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice zucchinis lengthwise. Use a spoon to scoop out the center flesh, leaving a 1/4 inch (6mm) wall around the edge.
3. Drizzle the hollowed boats with olive oil and sprinkle with salt. Place them in a 9x13 inch baking dish and pre-bake for 8–10 minutes.
4. In a skillet over medium-high heat, brown the ground beef until no longer pink. Drain excess fat.
5. Stir in the diced onion and garlic, sautéing until the onion becomes translucent.
6. Stir in the tomato paste, oregano, and smoked paprika. Pour in the water or broth and simmer for 3–5 minutes until the liquid reduces into a thick glaze.
7. Remove the filling from heat and fold in the softened cream cheese until velvety and fully incorporated.
8. Remove the pre-baked zucchini from the oven and spoon the beef and cream cheese mixture generously into each zucchini boat, pressing firmly to the edges.
9. Top each boat with a blend of mozzarella and Parmesan cheese.
10. Bake for 15–20 minutes, or until the cheese is bubbling and the edges of the zucchini are golden-brown.
11. Garnish with fresh parsley before serving.