Easy Beef Stuffed Zucchini Boats

Instructions:

1. Slice zucchinis in half lengthwise. Use a spoon to scoop out the center flesh, leaving a 1/4 inch (6mm) wall around the edges to create a sturdy boat.
2. Sprinkle the insides of the zucchini boats with salt and let them sit for 10 minutes. Pat dry with paper towels to extract excess moisture.
3. Heat olive oil in a skillet over medium-high heat. Add ground beef and cook until browned and crumbled.
4. Stir in the diced onion and minced garlic, sautéing for 3-4 minutes until the onion becomes translucent.
5. Remove skillet from heat. Stir in the ricotta cheese and dried oregano until the mixture is velvety and well-combined.
6. Spoon the beef and ricotta mixture evenly into the hollowed zucchini boats.
7. Top each boat generously with shredded mozzarella and grated parmesan.
8. Bake at 400°F (200°C) for 20-25 minutes until the zucchini is tender and the cheese is bubbling and mahogany-colored.