Ingredients
Method
Prepare the Zucchini
- Slice each zucchini in half lengthwise. Using a small spoon, scoop out the flesh from the center, leaving a 1/4-inch thick shell. Arrange the boats cut-side up in a 9x13-inch baking dish.
Cook the Filling
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring often, until softened, about 3 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet. Break it apart with a spoon and cook until browned, about 5 minutes. Drain off any excess fat if needed.
- Stir in the marinara sauce, Italian seasoning, salt, and pepper. Let the mixture simmer for 5 minutes to meld the flavors.
Assemble and Bake
- Spoon the meat mixture evenly into each zucchini boat, pressing it down gently.
- Sprinkle the mozzarella and Parmesan cheeses over the tops, covering the filling completely.
- Cover the baking dish with aluminum foil and bake at 400°F for 20 minutes.
- Remove the foil and continue baking for 5 to 7 minutes, until the cheese is melted and lightly golden.
- Garnish with fresh basil or parsley, if desired. Serve hot with a side salad or crusty bread.
Nutrition
Notes
For a lighter version, swap ground beef for ground turkey or chicken. Make ahead: assemble the boats up to 24 hours in advance, refrigerate, and add 5 minutes to the covered bake time. Leftovers keep in the fridge for 3 days; reheat in a 350°F oven. Avoid over-scooping the zucchini—too thin a wall will cause the boats to collapse. Serve alongside a crisp green salad or garlic bread for a complete meal. For a vegetarian twist, replace the meat with cooked lentils or crumbled tofu.