1-First: wash the zucchinis and slice each in half lengthwise. Scoop out the seeds and flesh, reserving the flesh for later use, then place the zucchini halves on a baking sheet. This step helps create the perfect boat shape that holds the filling without falling apart.

2-Next: heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sauté the finely diced onion until it softens and smells wonderful. Add 1 pound of ground beef and cook until it’s browned, breaking it up as it goes for even cooking.

3-Stir in 2 tablespoons of tomato paste, 2 tablespoons of chopped fresh basil if you’re using it, 1 teaspoon of dried Italian herbs or oregano, ½ teaspoon of garlic powder or 2 cloves of minced garlic, ½ teaspoon of salt, and pepper to taste. Mix in the reserved chopped zucchini flesh and 1 (15 oz) can of tomato sauce, then cover and simmer on low heat for 10 minutes.

4-Uncover, stir, and let it simmer for another 5 minutes to thicken the mixture. Preheat your oven to 360°F (180°C) while this happens. Fill each zucchini half with the meat mixture, sprinkle with 1.5 cups of shredded cheese, and bake for 20-25 minutes until it’s bubbly and heated through.