- 4 medium zucchini
- 2 Tbsp. grated Parmesan
- 1 lb. Ground Beef
- 2 tsp. Italian seasoning, divided
- 1/2 tsp. Steak Salt plus additional to taste
- 1 onion, diced
- 1 red bell pepper, diced
- 2 Tbsp. tomato paste
- 2 garlic cloves, minced
- 1-14.5 oz can diced tomatoes
- 1 cup grated mozzarella
- Olive oil
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- Cut the zucchini in half lengthwise and use a spoon to scoop the flesh out of the zucchinis. To prevent rolling, slice a small amount off the back to keep steady.
- Sprinkle the inside of the zucchini with parmesan and Steak Salt to taste.
- Heat a large pan over medium high heat. Add a drizzle of olive oil and ground beef. Season with 1 tsp of Italian seasoning & 1/2 teaspoon of Steak Salt. Cook and crumble until browned and cook through, about 7-10 minutes. Transfer to a paper towel lined plate, leaving a small amount of oil in the pan.
- Add onion & red pepper to the pan, season with 1 tsp. oregano & additional Steak Salt to taste, sauté until softened about 5-10 minutes. Next stir in tomato paste & garlic, cook for an additional minute.
- Return the ground beef to the pan and add tomatoes with their juices. Mix well and bring to a simmer. Once simmering remove from heat.
- Spoon the ground beef & vegetable mixture into the prepared zucchini boats. Top with mozzarella and bake for 25-30 minutes or until cheese is melted & golden and the zucchini is tender.