Ingredients:

  • 4 medium zucchinis (approx. 1.5 lbs / 680g)
  • 1 tsp (5g) kosher salt
  • 1 tbsp (15ml) olive oil
  • 1 lb (450g) lean ground beef
  • 1 tbsp (15ml) olive oil
  • 3 cloves (15g) garlic, minced
  • ½ cup (60g) diced yellow onion
  • 1 cup (240ml) marinara sauce (low sugar)
  • 1 tsp (2g) dried oregano
  • ½ tsp (1g) red pepper flakes
  • 1 cup (115g) shredded mozzarella cheese
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Slice zucchinis lengthwise. Use a spoon to scoop out the center flesh, leaving a ¼ inch (6mm) wall around the edges. Sprinkle the interiors with salt and let them sit for 10 minutes, then pat dry with a paper towel to remove excess moisture. Brush the outside with olive oil.
  2. Heat oil in a skillet over medium-high heat. Add the ground meat, browning until no pink remains. Stir in the diced onion and garlic, cooking until the onion becomes translucent. Fold in the marinara sauce, oregano, and red pepper flakes. Simmer for 5 minutes until the sauce thickens and clings to the meat.
  3. Fill each zucchini boat with the meat mixture, pressing down gently but leaving a small gap at the top. Top with a generous layer of mozzarella and Parmesan. Bake at 400°F (200°C) for 15–20 minutes until the cheese is bubbling and the zucchini edges are golden-brown. Garnish with fresh parsley.