Ingredients:

  • 4 medium zucchini (approx. 1.5 lbs / 680g)
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 lb lean ground beef (90% lean)
  • 1 cup cooked white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice zucchini in half lengthwise. Using a spoon, scoop out the center flesh, leaving a 1/2-inch (1.3cm) thick shell.
  3. Brush the interiors with olive oil and sprinkle with salt. Place them cut-side up in the baking dish and roast for 8 minutes to set the boats.
  4. Heat a skillet over high heat. Add ground beef and cook until browned and crisp at the edges; drain excess grease.
  5. Stir in diced onion and garlic, sautéing until the onion becomes translucent and smells nutty.
  6. Fold in the cooked rice, oregano, and smoked paprika. Stir for 2 minutes until the rice is toasted and fragrant. Remove from heat.
  7. Spoon the beef and rice mixture generously into each pre-roasted zucchini boat, pressing down slightly.
  8. Top each boat with a blend of mozzarella and parmesan.
  9. Bake for 12–15 minutes, or until the cheese is bubbling and mahogany-colored. Broil for the final 2 minutes for a shattering crust.