Ingredients:

  • 3 medium zucchini, halved lengthwise (approx. 1.5 lb / 680g)
  • 1 tsp (6g) kosher salt
  • 1 lb (450g) ground beef (80/20 lean)
  • 1 medium yellow onion, finely diced (approx. 5 oz / 140g)
  • 3 cloves garlic, minced (approx. 15g)
  • 1 cup (240ml) marinara sauce
  • 1/2 cup (60g) ricotta cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) red pepper flakes
  • 2 tbsp (30ml) olive oil
  • 1 1/2 cups (170g) shredded mozzarella cheese

Instructions:

  1. Slice the zucchini in half lengthwise. Use a spoon or melon baller to scoop out the center flesh, leaving a 1/4 inch (0.6 cm) border around the edges.
  2. Sprinkle the interior of each boat with salt. Let them sit for 10 minutes, then pat dry with a paper towel to remove the released water.
  3. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until the meat is deeply browned and no pink remains.
  5. Stir in the diced onion and cook for 3–5 minutes until translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
  6. Lower the heat to medium. Stir in the marinara sauce, dried oregano, and red pepper flakes.
  7. Remove the skillet from heat and stir in the ricotta cheese and grated Parmesan cheese until well combined.
  8. Spoon the beef and ricotta mixture evenly into the prepared zucchini boats.
  9. Top each boat with a generous layer of shredded mozzarella cheese.
  10. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden brown.
  11. Garnish with freshly chopped parsley before serving.