Cooking Instructions:

Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.

Slice the zucchinis in half lengthwise and use a spoon or melon baller to hollow out the center, leaving a sturdy border to support the filling. Set the pulp aside in a bowl.

In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. If using, add the cooked ground beef or Italian sausage, and cook until heated through.

Stir in the reserved zucchini pulp, cherry tomatoes, and any additional vegetables you desire.

Mix in the breadcrumbs, cheese, lemon zest, and season with salt, pepper, and herbs. Combine until the mixture is well-blended.

Spoon the filling into each zucchini half, packing it in gently. Place the stuffed zucchinis in the prepared baking dish and top with extra cheese if desired.

Bake in the preheated oven for 15-18 minutes, or until the zucchinis are tender and the tops are golden brown. Remove from the oven and let cool slightly before serving.

When preparing stuffed zucchini boats, it's important to squeeze out excess moisture from the zucchini pulp to prevent a watery filling. Additionally, don't scoop out too much flesh; leaving a sturdy border will guarantee that your boats hold their shape during baking. Stuffed zucchini boats can be made one day ahead for easy meal prep.

Feel free to experiment with different fillings and toppings based on your preferences, and serve the boats with a side salad or garlic bread for a complete meal!