Stuffed Cheese Zucchini Boats

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.

Slice zucchini in half lengthwise. Carefully scoop out the center flesh with a spoon, creating a 1/2 cm thick shell. Reserve the scooped flesh and chop it finely.

Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2-3 minutes until translucent. Add minced garlic and cook for an additional 30 seconds.

Add the diced bell pepper and the reserved chopped zucchini flesh to the skillet. Cook for 3-4 minutes until the vegetables have softened.

Add ground beef or turkey to the skillet. Cook, breaking up the meat with a spoon, until it is completely browned and cooked through.

Stir in dried oregano, dried basil, salt, black pepper, red pepper flakes (if using), and the drained diced tomatoes. Simmer for 5 minutes until the mixture has slightly thickened. Remove from heat.

Arrange the zucchini halves cut-side up on the prepared baking sheet. Evenly distribute the prepared filling among the zucchini boats.

Evenly sprinkle the shredded mozzarella and grated Parmesan cheeses over the stuffed zucchini.

Bake for 20-25 minutes, or until the zucchini is tender and the cheese topping is melted and golden brown.

Remove from the oven, garnish with fresh chopped basil or parsley, and serve warm.