Italian Zucchini Boats with Ground Beef and Marinara

Preheat oven to 400°F (200°C).

Wash the 4 zucchini and cut them in half lengthwise. Using a spoon, scoop out the flesh from the center to create boats, leaving about 1/4-inch thick walls. Roughly chop the scooped zucchini flesh and set aside.

Place the zucchini boats on a baking sheet lined with parchment paper. Brush with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Bake for 10 minutes to soften slightly.

While zucchini is baking, finely dice 1/2 medium onion and mince 3 garlic cloves.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Add the minced garlic and cook for 30 seconds until fragrant.

Add 1 pound ground beef to the skillet. Break it up with a wooden spoon and cook for 5-6 minutes until browned. Drain excess fat if necessary.

Add the chopped zucchini flesh, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes.

Stir in 1 cup marinara sauce and simmer for 3-4 minutes until slightly thickened.

Remove the par-baked zucchini boats from the oven. Fill each boat with the beef mixture, dividing evenly.

Sprinkle 3/4 cup mozzarella cheese evenly over the filled boats.

Return to the oven and bake for 10-12 minutes until the cheese is melted and bubbly.

Chop 2 tablespoons fresh basil and sprinkle over the boats before serving.