Ingredients:

  • 4 medium zucchinis, halved lengthwise (approx. 1.5 lbs / 680g)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 lb lean ground beef
  • 1 small onion, finely diced (approx. 100g)
  • 3 cloves garlic, minced (approx. 15g)
  • 1 1/2 cups marinara sauce
  • 1 tsp dried Italian seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 2 tbsp fresh basil leaves, chiffonade

Instructions:

  1. Slice zucchinis lengthwise. Use a spoon to scoop out the center seeds, leaving a 1/4-inch thick wall to create a sturdy boat.
  2. Place boats on a parchment-lined baking sheet. Brush the insides and outsides with olive oil and sprinkle with salt.
  3. Roast the zucchini boats at 400°F (200°C) for 10 minutes to remove excess moisture.
  4. In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain excess fat.
  5. Add the diced onion and garlic to the skillet, cooking until the onion is translucent and the garlic is fragrant.
  6. Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer on medium-low for 5–7 minutes until the sauce is thick.
  7. Spoon the concentrated beef mixture generously into each pre-baked zucchini boat.
  8. Top each boat with shredded mozzarella and grated parmesan cheese.
  9. Bake until the cheese is melted and bubbly and the zucchini is tender.
  10. Garnish with fresh basil chiffonade before serving.