Italian Stuffed Zucchini Boats with Ground Beef, Tomatoes & Mozzarella

Directions

1. Preheat the oven to 400°F and line up your zucchini for easy prep.
2. Halve the zucchini lengthwise and scoop out the centers; set the scooped flesh aside for later use.
3. Arrange the hollowed zucchini on a baking dish cut side up, brush lightly with olive oil, and season with salt and pepper before baking for about 15–20 minutes.
4. While the zucchini cooks, heat a sauté pan over medium-high heat and prepare the vegetables by washing and dicing the mushrooms and tomato, and mincing the onion and garlic.
5. Add a thin coat of oil to the pan, then sauté the onion, garlic, and mushrooms until they soften, about 3–4 minutes.
6. Crumble in the lean ground beef and cook until browned and crumbly, about 3–4 minutes, breaking it apart as it cooks.
7. Stir in the diced tomato and tomato sauce with Italian seasoning, salt, and pepper; simmer until most of the liquid evaporates, 2–3 minutes.
8. Coarsely grate half a cup of mozzarella.
9. Remove the zucchini from the oven and spoon the beef mixture into each hollow; sprinkle with the mozzarella and return to the oven until the cheese melts, 4–5 minutes.
10. While the boats bake, wash and dry the parsley, strip the leaves from the stems, and finely mince the parsley.
11. Serve the stuffed zucchini boats on plates and scatter the parsley on top for garnish.