Ingredients:

  • 4 medium zucchinis (approx. 2 lbs / 900g)
  • 1/2 tsp sea salt
  • 1 tbsp extra virgin olive oil
  • 1 lb lean ground beef (93% lean)
  • 1 medium onion
  • 3 cloves garlic
  • 1/2 cup low-sodium marinara sauce
  • 1 tsp crushed red chili flakes
  • 1 tsp dried oregano
  • 1/2 tsp cracked black pepper
  • 1 cup shredded part-skim mozzarella
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley

Instructions:

  1. Slice zucchinis in half lengthwise. Use a spoon to scoop out the center flesh, leaving a 1/4-inch (6mm) thick wall.
  2. Sprinkle the hollowed boats with sea salt and let them sit for 10 minutes. Pat them dry with a paper towel.
  3. Lightly brush the interiors of the zucchini boats with olive oil and place them on a parchment-lined baking sheet.
  4. Heat a skillet over medium-high heat. Add lean ground beef, breaking it apart with a spatula until brown and moisture evaporates.
  5. Stir in the diced onion and minced garlic. Sauté for 3–5 minutes until translucent and fragrant.
  6. Stir in the marinara sauce, crushed red chili flakes, oregano, and black pepper. Simmer for 5 minutes until the sauce thickens.
  7. Spoon the beef mixture generously into each zucchini shell, pressing down slightly to pack the filling.
  8. Top each boat with a blend of shredded mozzarella and grated Parmesan.
  9. Bake at 400°F (200°C) for 20–25 minutes until zucchini is tender and cheese is golden-brown.
  10. Garnish with fresh parsley and an extra pinch of chili flakes.