Cheesy Ground Beef and Veggie Stuffed Zucchini Boats

Preheat your oven to 375°F. Cut the zucchinis in half lengthwise and scoop out the center using a spoon to create boats.

In a skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 3 minutes.

Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Stir in 1 cup of diced bell peppers and 1 cup of chopped spinach, cooking until the spinach wilts, about 2-3 minutes.

Season the mixture with 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and salt and pepper to taste.

Remove the skillet from heat and mix in 1 cup of shredded cheddar cheese until melted. Fill each zucchini boat with the beef and veggie mixture, pressing down gently to pack it in.

Place the stuffed zucchinis on a baking sheet lined with parchment paper. Top each boat with an additional sprinkle of cheese.

Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is bubbly and golden.

Let cool for a few minutes before serving. Garnish with fresh parsley for a pop of color and flavor.