Ingredients:

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

Instructions:

  1. Preheat oven to 400°F (200°C). Slice zucchinis in half lengthwise and scoop out the center flesh, leaving a 1/4 inch border. Chop the reserved flesh into small pieces.
  2. Brush the hollowed zucchini shells with olive oil and sprinkle with salt.
  3. In a large skillet over medium-high heat, brown the ground beef until no longer pink.
  4. Add diced onion, bell pepper, and reserved zucchini flesh; sauté until vegetables are soft.
  5. Stir in garlic, tomato paste, oregano, and black pepper. Pour in water or beef broth and simmer for 3 minutes until liquid reduces to a thick glaze.
  6. Spoon the beef mixture into each zucchini boat and top with mozzarella and Parmesan cheese.
  7. Place on a baking sheet and bake for 20 minutes until zucchini is tender-crisp and cheese is bubbly.