Cooking Instructions:

Preheat your oven to 375°F (190°C). Begin by preparing the zucchini. Cut each zucchini in half lengthwise and scoop out the center with a spoon to create boats. Set aside the removed flesh.

In a large skillet over medium heat, add ground beef or turkey. Cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.

Add diced bell pepper, onion, and minced garlic to the skillet. Sauté for about 5 minutes until the vegetables are softened.

Stir in the reserved zucchini flesh, cooked rice or quinoa, marinara sauce, Italian seasoning, salt, and pepper. Cook for another 3-4 minutes until well combined and heated through.

Stuff each zucchini boat with the meat mixture, pressing down gently to pack it in. Place the stuffed zucchini in a baking dish.

Top each filled zucchini with shredded mozzarella cheese. Cover the dish with aluminum foil and bake for 25-30 minutes.

Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Garnish with fresh basil if desired before serving.

Extra Tips: When selecting zucchini for this recipe, look for firm, smooth-skinned zucchinis that feel heavy for their size. If you prefer a vegetarian version, you can substitute the meat with black beans or lentils and add more vegetables like mushrooms and corn for added flavor and texture.

For a bit of crunch, consider topping the cheese with breadcrumbs before the final baking stage. Enjoy your delicious stuffed zucchini boats!