Ingredients:

  • 4 medium zucchini (about 8 inches long), approximately 1.5 lbs / 680g
  • 1 tablespoon olive oil, plus more for drizzling
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 pound ground beef, pork, turkey, or Italian sausage (or vegetarian ground beef substitute), approx 454g
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 (28 ounce) can crushed tomatoes, approx 794g
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Halve the zucchini lengthwise. Scoop out the flesh, leaving a 1/4-inch border. Reserve the scooped zucchini flesh for the filling (optional, see tip). Sprinkle zucchini boats with salt, pepper, and drizzle with olive oil.
  2. Brown the ground meat (or vegetarian substitute) in a large skillet. Drain off any excess grease.
  3. Add diced onion and bell pepper to the skillet and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
  4. Stir in the crushed tomatoes, oregano, basil, red pepper flakes (if using), and reserved zucchini flesh (if using). Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
  5. Stir in half of the Parmesan cheese and the fresh parsley into the sauce. Spoon the filling evenly into the zucchini boats.
  6. Place the stuffed zucchini boats in the baking dish. Sprinkle the remaining Parmesan cheese over the top. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the zucchini is tender and the cheese is melted and lightly golden brown.
  7. Garnish with extra fresh parsley, if desired, and serve hot.