• 4 medium zucchini 

• 2 Tbsp olive oil, divided

• Salt and pepper to taste

• 1 lb ground beef

• 1 Tbsp minced garlic

• 1 cup chopped yellow onion

• 1 (14.5 oz) can diced tomatoes, drain off 1 – 2 Tbsp liquid

• 2 tsp Italian seasoning

• 2/3 cup panko breadcrumbs, divided

• 1/2 cup shredded mozzarella

• 2/3 cup finely shredded parmesan cheese, divided

• 1 1/2 Tbsp chopped fresh parsley

Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper. Bake in preheated oven for 15 minutes.

Meanwhile heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and saute for 3 minutes. Add garlic and then beef to brown. Remove from heat and stir in tomatoes, 1/3 cup panko bread crumbs and Italian seasoning. Sprinkle 1/3 cup parmesan over zucchini boats, then divide filling among each. In a small mixing bowl stir together the mozzarella cheese, remaining 1/3 cup parmesan and remaining 1/3 cup panko bread crumbs. Sprinkle mixture over zucchini boats and bake in preheated oven until tender, about 10 – 15 minutes. Sprinkle with parsley and serve warm.