Ingredients:

  • 4 medium zucchini (approx. 800g)
  • 1 tsp Kosher salt
  • 0.5 lb lean ground beef (90/10)
  • 0.5 lb mild Italian sausage, casings removed
  • 2 cloves garlic, minced
  • 0.5 small yellow onion, finely diced
  • 0.5 cup marinara sauce
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 cup shredded low-moisture mozzarella cheese
  • 0.25 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice zucchini in half lengthwise. Using a melon baller or teaspoon, scoop out the center flesh, leaving a 1/4-inch thick shell. Roughly chop the reserved zucchini flesh and set aside.
  2. Lightly salt the hollowed-out zucchini boats and place them cut-side up in a 9x13 baking dish.
  3. While shells roast, heat a large 12-inch skillet over medium-high heat. Add the ground beef and Italian sausage. Cook until browned, breaking the meat into small crumbles. Drain any excess of the rendered fat to maintain flavor without excess grease.
  4. Add the diced onion, minced garlic, and the chopped zucchini flesh to the skillet. Sauté for 5-7 minutes until the liquid from the zucchini has evaporated and the vegetables are soft.
  5. Stir in the marinara sauce, dried oregano, and red pepper flakes. Simmer for 2 minutes to thicken the filling.
  6. Remove zucchini shells from the oven and pat dry with a paper towel if any water pooled. Spoon the meat filling generously into each shell.
  7. Top with a 50/50 blend of shredded mozzarella and grated Parmesan cheese. Return to the oven and bake for 15 minutes, or until the cheese is bubbly and golden brown.
  8. Garnish with fresh chopped parsley and serve immediately (2 boats per person).