Ingredients:

  • 4 medium zucchinis (approx. 1.5 lbs / 680g)
  • 1/2 tsp sea salt
  • 1 tbsp olive oil
  • 1 lb lean ground beef (93% lean)
  • 1 small yellow onion, finely diced (approx. 4 oz / 115g)
  • 3 cloves garlic, minced
  • 1 cup low-sodium marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 1/2 cups shredded mozzarella cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice each zucchini in half lengthwise. Using a spoon or melon baller, scoop out the center seeds and flesh, leaving a 1/4 inch (6mm) thick wall to create a sturdy boat.
  3. Sprinkle the insides with sea salt and let them sit for 10 minutes. Pat the insides thoroughly with paper towels to remove excess water.
  4. Brush the insides lightly with olive oil and place them on a rimmed baking sheet.
  5. Heat a skillet over medium-high heat. Add the lean ground beef and diced onion, cooking until the beef is browned and onions are translucent.
  6. Stir in the minced garlic and cook for 1 minute until fragrant.
  7. Pour in the marinara sauce, dried oregano, and black pepper. Simmer for 5 minutes until the sauce thickens.
  8. Remove from heat and stir in 1/2 cup of the shredded mozzarella until just melted.
  9. Spoon the beef mixture generously into each hollowed zucchini, pressing down slightly.
  10. Top each boat with the remaining 1 cup of shredded mozzarella.
  11. Bake for 20–25 minutes, or until the zucchini is tender and the cheese is golden-brown and bubbly.
  12. Remove from the oven and garnish with fresh parsley before serving.