Zucchini Boats with Ground Beef

Instructions:

1. Slice the zucchinis in half lengthwise. Use a spoon or melon baller to scoop out the center seeds and flesh, leaving a 1/4 inch (6mm) thick wall to create a sturdy boat.
2. Sprinkle the inside of each boat with kosher salt and let them sit for 10 minutes to draw out moisture.
3. Pat the insides of the zucchini boats thoroughly with paper towels to remove all released moisture.
4. Heat olive oil in a skillet over medium-high heat. Add the ground beef and brown until no longer pink and a deep brown crust forms.
5. Stir in the diced onion and cook for 3–4 minutes until translucent.
6. Add the minced garlic, oregano, and red pepper flakes, stirring for 60 seconds until aromatic.
7. Pour in the marinara sauce and simmer on low for 5 minutes until the mixture is thick and velvety.
8. Preheat oven to 400°F (200°C).
9. Spoon the meat mixture generously into each zucchini boat, pressing down slightly to ensure they are packed.
10. Top each boat with a blend of mozzarella and Parmesan cheese.
11. Bake for 20–25 minutes, or until the zucchini is tender and the cheese is bubbling and mahogany-colored.