Weekly Recipe 

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut zucchini in half lengthwise. Using a spoon, scoop out the center pulp, leaving about 1/4 inch thickness around the edges to create "boats." Chop the scooped pulp and set aside.
3. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic and cook for another minute.
4. Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if desired.
5. Stir in the chopped zucchini pulp, marinara sauce, Italian seasoning, salt, and pepper. Cook for 2-3 minutes.
6. Remove from heat and stir in breadcrumbs, egg, and 1/4 cup of the mozzarella cheese.
7. Place zucchini boats on the prepared baking sheet. Fill each boat with the beef mixture.
8. Top with remaining mozzarella and Parmesan cheese.
9. Bake for 20-25 minutes until zucchini is tender and cheese is melted and golden brown.

Let rest for 5 minutes before serving. Makes 8 zucchini boats (4 servings).
Would you like any modifications to the recipe or have questions about the cooking process?