Stuffed Italian Zucchini Boats

Preheat your oven to a high temperature of three seventy-five degrees Fahrenheit or one ninety-zero degrees Celsius. Cover a baking sheet with aluminum foil for easy cleanup.

Anoint sliced zucchini with olive oil and sprinkle with a pinch of salt and pepper for added flavor. Arrange the seasoned zucchini slices on the prepared baking sheet in a single layer.

Place the zucchini in the preheated oven and let it cook until it reaches a tender texture, which can take anywhere from thirty to forty-five minutes.

While the zucchini is cooking in the oven, heat a large skillet over medium-high heat on your stovetop. Cook and stir ground beef with sautéed onion and minced garlic until the meat is nicely browned, breaking it apart into small pieces. Add dried basil and oregano for a savory flavor, followed by garlic salt.

Mix the tomato paste with water in a small bowl to create a smooth sauce. Combine the ingredients thoroughly and drain any excess fat from the beef mixture if necessary.

Add the tomato paste mixture to the skillet and heat it through until warmed. Turn off the heat, add fresh basil leaves, and mix well to combine.

Remove the zucchini from the oven and leave it on. Spoon the meat mixture generously into each of the zucchini quarters, followed by a sprinkle of mozzarella cheese. Return the zucchini to the oven and let it cook until the cheese is melted, taking about five minutes.