Ingredients:

  • 4 medium zucchinis (approx. 1.5 lbs)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 lb lean ground beef (90% lean)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup low-sugar marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • Fresh parsley, chopped for garnish

Instructions:

  1. Halve the zucchinis lengthwise. Using a teaspoon or melon baller, scoop out the center seeds and flesh, leaving a 1/4 inch border around the edges to create sturdy boats.
  2. Lightly brush the insides of the boats with olive oil and sprinkle with sea salt.
  3. Place boats in a 9x13 inch baking dish and roast at 375°F (190°C) for 5-7 minutes to soften.
  4. Heat a skillet over medium-high heat. Add ground beef, breaking it apart with a spatula, and cook until browned.
  5. Add diced onion and minced garlic to the skillet, sautéing until the onion is translucent.
  6. Stir in low-sugar marinara sauce, dried oregano, and crushed red pepper flakes. Simmer for a few minutes until thickened.
  7. Spoon the beef filling evenly into the pre-roasted zucchini boats.
  8. Top each boat with shredded mozzarella and grated Parmesan cheese.
  9. Bake at 375°F (190°C) until the cheese is melted and mahogany-colored and the zucchini is tender.
  10. Garnish with freshly chopped parsley before serving.