Ingredients:

  • 4 medium zucchinis, halved lengthwise (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb lean ground beef
  • 2 cloves garlic, minced
  • 1/4 cup low-sodium marinara sauce
  • 1 tbsp dried Italian seasoning
  • 1 tsp dried basil
  • 1/2 tsp onion powder
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Hollow the center of the halved zucchinis using a spoon, leaving a 1/4 inch wall around the edge.
  2. Brush the insides of the zucchini boats with olive oil, sprinkle with salt, and place them cut-side down on a baking sheet.
  3. Bake at 400°F (200°C) for 10 minutes.
  4. Remove from the oven and gently pat the insides of the boats with paper towels to remove excess moisture.
  5. In a skillet over medium-high heat, brown the ground beef until no longer pink, then drain any excess fat.
  6. Stir in the minced garlic and cook for 1 minute until fragrant.
  7. Add the Italian seasoning, dried basil, and onion powder. Stir in the marinara sauce and simmer for 3–5 minutes until the mixture is thick.
  8. Fill the pre-roasted zucchini boats with the meat mixture and top with shredded mozzarella and grated Parmesan.
  9. Bake until the cheese is melted and golden brown, then garnish with chopped fresh parsley.