Ingredients:

  • 4 medium zucchinis, halved lengthwise
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 lb lean ground beef (93% lean)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup low-sugar marinara sauce
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • salt and black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Slice zucchinis lengthwise and scoop out the center seeds and flesh with a spoon, leaving a 1/4 inch wall. Sprinkle the interiors with salt and let sit for 10 minutes to extract moisture.
  2. Pat the zucchini interiors dry with paper towels, brush with olive oil, and pre-bake at 400°F (200°C) for 10 minutes.
  3. In a skillet over medium-high heat, brown the ground beef until no longer pink. Add diced onion and garlic, cooking until the onion is translucent.
  4. Stir in the low-sugar marinara and oregano. Simmer for 5 minutes until the sauce thickens, then remove from heat and stir in the Parmesan cheese.
  5. Spoon the meat mixture into the pre-baked zucchini boats, filling them about 3/4 of the way. Top with shredded mozzarella.
  6. Bake for 15–20 minutes until the cheese is bubbling and mahogany-colored. Garnish with chopped fresh parsley before serving.