Step 1: Prepare the Zucchini Boats
Preheat your oven to 400°F (200°C). Wash the zucchini thoroughly. Trim off the stem ends. Slice each zucchini in half lengthwise. Using a spoon (a grapefruit spoon or melon baller works well, but a regular teaspoon is fine), carefully scoop out the flesh from the center of each zucchini half, leaving about a 1/4 to 1/2-inch thick shell or “boat” all around. Be careful not to pierce through the bottom skin. Reserve the scooped-out zucchini flesh – you can chop it finely and add it to the filling later if desired (optional, see Step 3 Note). Arrange the hollowed-out zucchini shells cut-side up in your large baking dish. You may need two dishes if they don’t all fit snugly in one. Optional but Recommended Pre-Bake: Brush the insides of the zucchini shells lightly with olive oil and season with a pinch of salt and pepper. Bake the empty shells for 10-15 minutes while you prepare the filling. This helps them become more tender and can prevent the final dish from being watery. Remove from oven after pre-baking.

Step 2: Cook the Ground Meat
Heat the 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground meat (beef, turkey, chicken, or sausage). Cook, breaking it apart with a spoon, until it’s fully browned and cooked through, about 7-10 minutes. If using meat with higher fat content (like beef or sausage), drain off any excess grease from the skillet.

Step 3: Sauté Aromatics and Add Sauce
Add the finely chopped onion to the skillet with the browned meat. Cook over medium heat, stirring frequently, for about 5 minutes, or until the onion softens and becomes translucent. Add the minced garlic, dried Italian seasoning, salt, pepper, and optional red pepper flakes. Cook for another minute, stirring constantly, until the garlic is fragrant. (Optional Filling Boost: If using the reserved zucchini flesh, chop it finely and add it to the skillet along with the onion. Cook until softened). Stir in the crushed tomatoes (or tomato sauce) and half of the chopped fresh parsley (about 2 tablespoons). Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, allowing the flavours to meld. Remove the skillet from the heat. Taste the filling and adjust seasonings if necessary.

Step 4: Stuff the Zucchini Boats
Carefully spoon the prepared meat filling evenly into each of the pre-baked zucchini boat shells in the baking dish. Mound the filling slightly if you have extra.

Step 5: Add Cheese Topping
In a small bowl, combine the shredded mozzarella cheese and the grated Parmesan cheese. Sprinkle the cheese mixture evenly over the top of the filling in each zucchini boat.

Step 6: Bake the Zucchini Boats
Carefully place the baking dish(es) into the preheated 400°F (200°C) oven. Bake for 20-25 minutes, or until the zucchini shells are tender when pierced with a fork and the cheese topping is melted, bubbly, and lightly golden brown. If the cheese starts browning too quickly before the zucchini is tender, you can loosely tent the dish with aluminum foil.

Step 7: Garnish and Serve
Once baked, carefully remove the baking dish from the oven. Let the Zucchini Boats rest for 5-10 minutes before serving – this allows the filling to set slightly and prevents burning your mouth! Garnish with the remaining fresh chopped parsley. Serve warm.