Stuffed Zucchini Boats Recipe

4 medium-sized zucchini (about 8-10 inches long each)

2 tablespoons, divided

1 pound (450g) lean ground beef, turkey, or chicken (I often use 90% lean ground turkey)

1 medium yellow onion, finely chopped

3-4 cloves, minced

1 medium red or green bell pepper, finely chopped (optional, but adds great flavor and color)

The scooped-out flesh from the zucchini, chopped

1 can (15 ounces / 425g) good quality tomato sauce or crushed tomatoes

1 tablespoon dried Italian seasoning

1/4 – 1/2 teaspoon (optional, for a little kick)

1 teaspoon, or to taste, divided

1/2 teaspoon, or to taste, divided

1/2 cup plain or Panko breadcrumbs (use gluten-free if needed)

1/4 cup freshly grated Parmesan cheese, plus extra for topping

1 cup shredded mozzarella cheese (or an Italian blend)

2 tablespoons chopped, for garnish (optional)