Delight your taste buds with this recipe for Savory Boat-Style Stuffed Zucchini—a light, but satisfying meal featuring zucchini boats filled with a hearty mixture of ground beef, fresh vegetables and aromatic herbs, all topped with a crispy Parmesan-breadcrumb crust.
Split the zucchinis lengthwise, then using a spoon, scoop out the middle of each half to create 'boats', be sure to leave a 1/4-inch border so that the boats maintain their structure. Reserve the scooped-out pulp.
Spread the marinara sauce at the bottom of a 9x13-inch baking dish. Place the zucchini boats face up on top of the sauce.
Heat a large skillet over medium-high heat, then add the ground beef, reserved zucchini pulp, bell pepper, tomatoes, onion, minced garlic, salt, and pepper. Cook, stirring occasionally, until the beef is browned and the vegetables are tender.
Drain excess fat from the skillet, then stir in the freshly chopped basil.
In a small bowl, mix together the grated Parmesan cheese and breadcrumbs. Add this mixture to the skillet and stir until well combined.
Evenly distribute the beef and breadcrumb mixture among the zucchini boats. Be sure to press down slightly so that the filling sticks together.
Bake the stuffed zucchinis for about 20 minutes, until the tops are golden brown and the zucchinis are tender. Allow to cool for a few minutes before serving.