Ingredients:

  • 4 medium zucchinis (about 6-8 inches each)
  • 1 tablespoon olive oil (15 ml)
  • Salt and pepper to taste
  • 1 pound (450 g) ground beef or turkey
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 teaspoon dried oregano (1 g)
  • 1 teaspoon dried basil (1 g)
  • ½ teaspoon red pepper flakes (optional, 1 g)
  • 1 cup (100 g) shredded mozzarella cheese
  • ¼ cup (30 g) grated Parmesan cheese
  • Fresh parsley for garnish (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the pulp, leaving a sturdy shell. Brush with olive oil and sprinkle with salt and pepper.
  3. In a large skillet over medium heat, add the ground meat and chopped onion, cooking until softened (about 5 minutes). Stir in minced garlic, cherry tomatoes, oregano, basil, and red pepper flakes. Cook for an additional 5 minutes.
  4. Remove from heat and fold in mozzarella and half of the Parmesan cheese.
  5. Fill each zucchini boat with the meat mixture, place in a baking dish, and sprinkle remaining Parmesan on top.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until the zucchini is tender and cheese is bubbly.
  7. Let cool for a few minutes, then garnish with fresh parsley before serving.