Ingredients:

  • 4 medium zucchini (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb lean ground beef (90/10)
  • 1 small onion, finely diced (approx. 100g)
  • 3 cloves garlic, minced (approx. 15g)
  • 2 tbsp tomato paste
  • 1/4 cup beef broth
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp melted butter
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice zucchini in half lengthwise. Use a spoon to scoop out the center flesh, leaving a 1/4 inch (6mm) thick wall.
  3. Place the shells on a baking sheet, brush with olive oil, and sprinkle with salt and pepper.
  4. Roast for 5-8 minutes to set the shell and prevent sogginess.
  5. Heat a skillet over medium-high heat. Add ground beef and cook until browned and mahogany-colored. Drain excess grease.
  6. Stir in the diced onion and garlic, cooking for 3-4 minutes until the onion is translucent.
  7. Stir in the tomato paste, oregano, and smoked paprika. Cook for 2 minutes until the paste darkens.
  8. Pour in the beef broth to deglaze the pan, scraping up the brown bits. Stir in the Parmesan cheese and remove from heat.
  9. Generously spoon the beef mixture into the pre-roasted zucchini shells, pressing down slightly to pack it tight.
  10. Top each boat with a layer of mozzarella cheese.
  11. In a small bowl, mix Panko and melted butter, then sprinkle over the cheese.
  12. Bake until the topping is golden brown and the zucchini is tender.
  13. Garnish with fresh chopped parsley before serving.