Preheat your oven to 375°F. Line a baking sheet with parchment paper or foil.

Slice each zucchini in half lengthwise. Use a small spoon to scoop out the center flesh, leaving a 1/4-inch thick shell. Reserve the scooped flesh for another use or discard.

Brush the cut sides of the zucchini lightly with about 1/2 tablespoon of olive oil. Place them cut-side up on the prepared baking sheet.

Pre-bake the zucchini boats for 5 to 7 minutes, until they begin to soften but still hold their shape. Remove from oven and set aside.

In a large skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 3 to 4 minutes.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the ground beef to the skillet. Cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5 to 6 minutes. Drain off any excess fat.

Stir in the tomato sauce, Italian seasoning, smoked paprika, salt, and pepper. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.

Spoon the beef mixture evenly into the pre-baked zucchini boats, pressing gently to fill.

Sprinkle the shredded cheese over the top of each filled zucchini.

Bake for 15 minutes, until the cheese is melted, bubbly, and lightly golden in spots.

Let the zucchini boats rest for 2 minutes before serving. Garnish with fresh chopped parsley or basil if desired.

Serve immediately as a main dish with a side salad or steamed vegetables.