Ingredients:

  • 4 medium zucchini (approx. 2 lbs / 900g)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb lean ground beef (90% lean)
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1/2 cup beef broth
  • 1 tsp dried Italian seasoning
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice the zucchini in half lengthwise and use a spoon to scoop out the center seeds and flesh, leaving a 1/4-inch wall to create boats.
  3. Place boats in a baking dish, brush lightly with olive oil, and season with salt and pepper.
  4. Heat a large skillet over medium-high heat; add the ground beef and cook until browned and crumbled (approx. 5-7 minutes).
  5. Stir in the diced onion and garlic, sautéing until the onion becomes translucent and fragrant (approx. 3-4 minutes).
  6. Stir in the tomato paste, Italian seasoning, and beef broth, simmering for 3-5 minutes until the sauce thickens.
  7. Spoon the beef mixture generously into each zucchini boat, pressing down slightly to pack the filling.
  8. Top each boat with a blend of mozzarella and Parmesan cheese.
  9. Bake for 15-20 minutes, or until the zucchini is tender and the cheese has turned a deep golden brown.
  10. Garnish with fresh parsley and let rest for 5 mins before serving.