Prep the zucchini: Preheat oven to 375°F and line a baking sheet with parchment paper. Slice zucchinis in half lengthwise, then scoop out the center flesh, leaving sturdy “boats.” Reserve the scooped-out flesh for later.

Bake the boats: Arrange zucchini halves cut-side up on the prepared tray. Lightly spray with cooking oil and season with salt and pepper. Bake for 10 minutes until they begin to soften.

Prepare the filling: In a large skillet, heat olive oil over medium-high heat. Add the ground meat, breaking it up as it cooks, and let it brown evenly. Stir in the reserved zucchini flesh, Italian seasoning, and marinara sauce. Allow the mixture to simmer for about 5 minutes until the sauce reduces slightly, deepening the flavors.

Stuff & top: Spoon the meat mixture into each zucchini boat, pressing lightly to fill. Sprinkle evenly with mozzarella cheese.

Bake to perfection: Return the stuffed zucchini to the oven and bake for another 10 minutes, or until the zucchini is tender and the cheese has melted into a bubbly, golden topping.

Optional step: For an extra-cheesy, golden finish, broil the stuffed boats for 1–2 minutes after baking.

Garnish & serve: Sprinkle with fresh parsley or basil before serving.