Ingredients:

  • 4 medium zucchinis (about 2 lbs / 900g)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb lean ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, finely diced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • salt and black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Slice the zucchinis in half lengthwise. Use a spoon to scoop out the center flesh, leaving a 1/4 inch thick wall to create a boat. Brush the interiors with olive oil and sprinkle with salt; place them in a 9x13 inch baking dish.
  2. Brown the ground beef in a skillet over medium-high heat until no pink remains.
  3. Add the diced onion and bell pepper to the skillet, cooking until the onions become translucent.
  4. Stir in the minced garlic, oregano, and paprika, cooking for 1 minute until fragrant.
  5. Spoon the beef mixture generously into each zucchini boat, pressing down slightly.
  6. Top with shredded mozzarella cheese.
  7. Bake at 400°F (200°C) for 20–25 minutes until the cheese is bubbly and mahogany-colored, and the zucchini is tender.
  8. Garnish with chopped fresh parsley before serving.