Stuffed Zucchini Boats with Ground Beef

Instructions:

1. Preheat your oven to 400°F (200°C). Slice zucchinis in half lengthwise. Use a spoon to scoop out the center flesh, leaving a 1/4 inch (6mm) wall.
2. Sprinkle the interiors of the zucchini shells with salt and let sit for 5 minutes. Pat thoroughly dry with paper towels.
3. Brush the outsides of the shells with olive oil and roast in the oven for 10 minutes.
4. While shells roast, brown the ground beef in a skillet over medium-high heat until no longer pink.
5. Add the diced onion and garlic to the skillet, sautéing until the onion is translucent.
6. Stir in the tomato paste, crushed tomatoes, oregano, and basil. Simmer for 5–7 minutes until the sauce thickens.
7. Fold the grated Parmesan cheese into the meat mixture.
8. Remove the pre-roasted boats from the oven. Spoon the meat mixture generously into each shell, pressing down slightly.
9. Top each boat with a pinch of shredded mozzarella and bake for another 15–20 minutes until the cheese is melted and golden.
10. Garnish with chopped fresh parsley before serving.