Stuffed Zucchini

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut each zucchini in half lengthwise. Using a spoon, scoop out the flesh to create a hollow in each half, leaving about 1/4 inch of flesh around the edges. Set aside the scooped flesh.
3. Place the zucchini halves on a baking sheet, cut side up, and lightly season with salt and pepper. Set aside.
4. Chop the scooped zucchini flesh into small pieces. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
5. Add the chopped zucchini flesh to the skillet and cook for another 2 minutes. Stir in the ground beef or turkey, breaking it up with a spoon, and cook until browned and fully cooked, approximately 5-7 minutes.
6. Drain any excess fat from the skillet. Add the cooked rice, marinara sauce, oregano, basil, and half of the Parmesan cheese. Mix well and allow the mixture to heat through on medium-low for about 2 minutes. Taste and season with salt and pepper as needed.
7. Spoon the meat mixture into each zucchini half, filling them generously. Top each stuffed zucchini with the remaining Parmesan cheese and the shredded mozzarella cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the zucchini are tender and the cheese is golden and bubbly. A tip is to cover the baking sheet with foil for the first 15 minutes to help soften the zucchini, then uncover it for the remaining bake time to allow the cheese to brown.
9. Carefully remove from the oven (use oven mitts) and let cool for a few minutes before serving. Serve warm. Tip: Pair it with a simple green salad for a complete meal.