Preparation Steps

• Start by preheating your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper. Slice the zucchinis in half lengthwise and scoop out the center flesh to create boats. Arrange them cut-side up on the baking sheet and roast in the oven for 10 minutes to soften slightly.
• In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5–6 minutes until it becomes translucent. Introduce the ground beef into the skillet, breaking it apart. Cook for about 7–9 minutes until browned and no longer pink, draining excess fat as necessary.
• Add the tomato paste, dried basil, onion powder, and salt to the beef and onion mixture. Stir well to combine, ensuring that the tomato paste is fully blended in with the meat.
• Pour in the crushed tomatoes and bring the mixture to a low simmer. Lower the heat and allow it to bubble gently for about 10 minutes, stirring occasionally until it's thickened slightly.
• Spoon the savory beef mixture evenly into each zucchini boat, packing it in generously. Top with an ample sprinkle of shredded mozzarella cheese.
• Return the zucchini boats to the oven and bake for an additional 20 minutes, or until the zucchinis are tender and the cheese is melted and slightly golden. Allow to cool for a few minutes before serving to enhance the flavors.