Ingredients:

  • 4 medium zucchini (approx. 8 inches long)
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 lb 80/20 ground beef
  • 0.5 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 oz cream cheese, softened
  • 0.5 cup canned crushed fire-roasted tomatoes
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 1 cup shredded low-moisture mozzarella cheese
  • 0.25 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the zucchini in half lengthwise and scoop out the center flesh to leave a 1/4-inch shell.
  2. Brush zucchini shells with olive oil, season with salt and pepper, and par-bake flesh-side down for 15 minutes to remove excess moisture.
  3. In a large skillet over medium-high heat, brown the ground beef until a mahogany crust forms. Add onions and cook until translucent.
  4. Stir in minced garlic, oregano, and smoked paprika for 1 minute. Add crushed tomatoes and cream cheese, stirring until a velvety emulsion forms.
  5. Flip the zucchini boats over and fill each generously with the beef and cream cheese mixture.
  6. Top with shredded mozzarella and grated Parmesan. Bake for an additional 5-8 minutes until the cheese is bubbling and golden-brown. (Broil setting)
  7. Garnish with fresh parsley and serve immediately.