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 3-4 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 2 cloves of minced garlic and cook for an additional minute until fragrant. Add 1 cup of diced bell peppers and 1 cup of chopped spinach to the skillet, cooking until the peppers are tender, about 3-4 minutes.

Season the mixture with 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Remove the skillet from heat and stir in 1 cup of shredded mozzarella cheese until melted and combined.

Spoon the beef and veggie mixture into the hollowed-out zucchinis, packing it in tightly. Place the stuffed zucchinis on a baking sheet lined with parchment paper.

Sprinkle an additional 1/2 cup of shredded mozzarella cheese on top of each stuffed zucchini. Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is bubbly and golden.

Allow to cool for a few minutes before serving. Garnish with fresh basil or parsley for an extra touch of flavor.