Ingredients:
- 4 medium-sized zucchinis (approx. 18-20 cm long)
- 1 tsp sea salt
- 1 tbsp extra virgin olive oil
- 1 lb lean ground beef (90% lean)
- 1 small yellow onion, finely diced (approx. 100g)
- 3 cloves garlic, minced
- 1/2 cup low-sugar marinara sauce
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp cracked black pepper
- 1 cup shredded low-moisture mozzarella cheese (115g)
- 1/4 cup freshly grated Parmesan cheese (25g)
- 2 tbsp fresh parsley, chopped
Instructions:
- Slice each zucchini in half lengthwise. Use a small metal spoon to scoop out the center flesh, leaving about a 1/2 cm border all around. Note: Don't throw the flesh away; chop it up for the filling or save it for a smoothie.
- Sprinkle sea salt inside the hollowed out boats. Turn them upside down on paper towels for 10 minutes. Until you see beads of moisture on the towel.
- Heat oil in your skillet over medium high heat. Add the ground beef and cook for 5-7 minutes. Until the meat is browned and sizzling.
- Toss in the diced onion and cook for 3 minutes. Add the minced garlic and cook for 1 minute. Until the garlic is fragrant but not burnt.
- Stir in the marinara sauce, dried oregano, red pepper flakes, and black pepper. Let it simmer for 2 minutes. Until the liquid has slightly reduced and thickened.
- Wipe the salt and moisture off the zucchini boats. Place them hollow side up on your baking sheet and sprinkle the Parmesan cheese inside. Note: This creates a barrier against sogginess.
- Spoon the beef mixture into each zucchini shell, pressing down slightly. Pack them tightly so the filling doesn't fall out when you take a bite.
- Top each boat with the shredded mozzarella cheese. Bake at 200°C for 20 minutes. Until the zucchini is tender when pierced with a fork.
- Turn your oven to the broil setting for 2 minutes. Watch closely until the cheese is bubbling and has golden brown spots.
- Remove from the oven and let them rest for 5 minutes. Sprinkle with fresh parsley before serving.