Ingredients:

  • 4 medium zucchinis (approx. 2 lbs / 900g)
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • 1 lb lean ground beef
  • 3 cloves garlic, minced
  • ½ cup onion, finely diced
  • 2 tbsp tomato paste
  • 1 tsp crushed red pepper flakes
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice the zucchinis in half lengthwise. Use a spoon to scoop out the center flesh, leaving a ¼ inch (6mm) wall around the edge. Lightly brush the interiors with olive oil and sprinkle with salt; let them sit for 5 minutes, then pat dry with a paper towel to remove excess moisture.
  2. Place a skillet over medium-high heat. Add the ground beef, breaking it apart until browned and mahogany-colored. Drain excess fat, then stir in the diced onion and garlic. Sauté for 3 minutes until the garlic smells nutty and pungent.
  3. Stir in the tomato paste, red pepper flakes, oregano, salt, and pepper, cooking for another 2 minutes until the paste darkens.
  4. Preheat your oven to 400°F (200°C). Place the prepared zucchini boats in the baking dish. Spoon the spicy garlic beef mixture generously into each boat.
  5. Top with shredded mozzarella and grated Parmesan cheese, then bake for 15-20 minutes until the cheese is golden and the zucchini is tender. Garnish with chopped fresh parsley before serving.