Ingredients:

  • 1 giant zucchini (about 2–3 lb / 900 g–1.4 kg), washed
  • 1 tsp fine salt (for sweating) (5 g)
  • 1 tbsp olive oil (15 ml) for brushing the boats
  • 1 lb ground beef (80/20) or lamb (450 g)
  • 1 medium onion, finely diced (about 1 cup / 150 g)
  • 2 cloves garlic, minced (6 g)
  • 1 cup diced fresh tomato (240 g) or 1 can (14 oz / 400 g) diced tomatoes, drained
  • Reserved scooped zucchini flesh, chopped (about 1½–2 cups / 200–300 g)
  • 1 tsp dried oregano (1 g) or 1 tbsp mixed fresh herbs, chopped
  • 1 tsp ground cumin (optional) (2 g)
  • 1/2 tsp red pepper flakes (optional) (1 g)
  • 1/2 cup breadcrumbs (60 g)
  • 1/2 cup crumbled feta (about 2 oz / 55 g)
  • 1 large egg, beaten (optional, helps bind) (50 g)
  • 2 tbsp chopped fresh parsley (8 g)
  • 1 tbsp lemon juice (15 ml)
  • Salt and black pepper to taste (about 1 tsp salt total for filling)
  • 1/3 cup grated Parmesan or Pecorino (35 g)
  • 2 tbsp breadcrumbs (20 g)
  • 1 tbsp olive oil (15 ml) — to drizzle over topping
  • Fresh parsley or basil for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly oil or line a large baking dish.
  2. Trim ends and halve the zucchini lengthwise. Scoop out the center flesh with a spoon or melon baller, leaving about 1/2–3/4 in (1–2 cm) shell; reserve the scooped flesh.
  3. Optional: Sprinkle the insides lightly with 1 tsp fine salt and let rest 10–15 minutes to draw out moisture, then pat dry to avoid soggy boats.
  4. Heat 1 tbsp olive oil in a heavy skillet over medium-high heat. Add the diced onion and cook until translucent, then add minced garlic and cook 30 seconds until fragrant.
  5. Add the ground beef or chosen protein and brown, breaking up into small pieces until no pink remains (about 5–7 minutes). Stir in the chopped reserved zucchini flesh and diced tomatoes and cook until moisture reduces slightly (3–5 minutes).
  6. Stir in 1 tsp dried oregano (or 1 tbsp fresh herbs), 1 tsp ground cumin and 1/2 tsp red pepper flakes if using, 1/2 cup breadcrumbs, beaten egg if using, 1/2 cup crumbled feta, 2 tbsp chopped parsley, 1 tbsp lemon juice, and salt and black pepper to taste. Cook 1–2 minutes until the filling binds slightly, then remove from heat.
  7. Brush the zucchini shells with 1 tbsp olive oil and place cut side up in the prepared baking dish. Spoon the filling into each boat, packing gently but not overflowing.
  8. Mix 1/3 cup grated Parmesan or Pecorino with 2 tbsp breadcrumbs and sprinkle over the stuffed boats. Drizzle 1 tbsp olive oil over the topping.
  9. Bake uncovered 30–40 minutes until zucchini is fork-tender and the topping is golden and filling is bubbly. If using ground meat, check filling reaches an internal temperature of 160°F (71°C).
  10. Let rest 5 minutes before serving. Garnish with chopped fresh parsley or basil and an extra squeeze of lemon. Serve warm.