Preheat your oven to 375°F (190°C).
Cut the zucchini in half lengthwise and use a spoon to scoop out the seeds, creating a boat-like shape. Brush the zucchini boats with olive oil and season with salt and pepper.
Place the zucchini boats in a baking dish and bake for about 15 minutes until they begin to soften.
While the zucchini is baking, heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
Add the ground meat to the skillet and cook until browned, breaking it up with a spoon as it cooks. Season with Italian seasoning, salt, and pepper.
Stir in the marinara sauce and let it simmer for a few minutes until the sauce thickens slightly. Remove from heat.
In a medium bowl, combine the ricotta cheese, egg, and half of the Parmesan cheese. Mix until smooth.
Remove the zucchini from the oven and fill each boat with a layer of the ricotta mixture, followed by the meat sauce. Sprinkle the shredded mozzarella cheese and remaining Parmesan cheese on top.
Return the filled zucchini to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
Garnish with fresh basil or parsley, if desired, before serving.
Variations & Tips
Feel free to experiment with the filling by adding vegetables like spinach, mushrooms, or bell peppers for added flavor and nutrition. You can also use ground chicken or sausage instead of beef or turkey. For a vegetarian version, substitute the meat with a mixture of lentils and finely chopped vegetables. Adding a touch of red pepper flakes to the meat sauce will give your dish a nice kick of heat. If you prefer a dairy-free option, use your favorite vegan cheese alternatives and a tofu-based ricotta mixture.
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