Savory Stuffed Zucchini Boats

Preheat oven to 350°F.

Using a spoon, carefully scoop out the insides of the halved zucchinis, creating a boat shape. Place zucchinis in a shallow baking dish.

Drizzle the zucchini boats with extra-virgin olive oil, and season with Italian seasoning, garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bake for 12 to 15 minutes, or until the zucchinis are mostly tender.

Remove the zucchinis from the oven and turn the broiler to high.

In a large bowl, combine ground beef, chopped parsley, egg, minced garlic, the remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and crushed red pepper flakes. Mix well and form into 24 meatballs.

In a large skillet over medium-high heat, add vegetable oil and heat. Then, place the meatballs in a single layer, and sear them on all sides until a nice, crispy crust develops, about 2 minutes per side.

Add marinara sauce to the skillet, incorporating it with the meatballs. Simmer for 10 more minutes.

Remove the skillet from the heat. Fill the zucchini boats with the meatballs, and top each with shredded mozzarella.

Place the zucchini boats under the broiler and cook until the cheese is melted, about 3 to 5 minutes.

Garnish the zucchini boats with freshly grated Parmesan and additional chopped parsley. Serve hot.