Preheat your oven to 375°F (190°C). This ensures your dish bakes evenly and that the zucchini becomes pleasantly tender, while the flavors meld together beautifully. A well-preheated oven is key; trust me on this.

Carefully slice your zucchini in half lengthwise. Use a spoon to scoop out the seeds, creating a little boat. Try to leave enough flesh to hold the filling but ensure there’s ample space for all that delicious stuffing.

In a skillet, heat the olive oil over medium heat. Add the chopped onions and allow them to sauté for about 3 minutes until translucent. Next, add the ground beef and cook until browned. Once the beef is no longer pink, sprinkle in the smoked paprika, salt, garlic powder, and pepper. Stir well to combine the flavors, cooking for another minute.

Pour in the crushed tomato sauce and add the concentrated tomato paste. Mix everything together, letting it simmer for 5–7 minutes.

This allows the meat to soak in all that rich, savory goodness. Stir in the basil and Italian seasoning towards the end for a fresh taste.

Take your hollowed zucchini and sprinkle a little salt inside. Spoon the beef mixture into each zucchini half generously. Make sure to pack it in, heaping it a bit over the edges for a hearty bite.

Sprinkle the shredded mozzarella cheese on top of each stuffed zucchini. Be generous here. Cheese makes everything better, right?

Arrange your stuffed zucchini boats in a baking dish. Pour a little water into the bottom of the dish to prevent them from drying out. Bake for about 25-30 minutes or until the zucchini is tender and the cheese is bubbly and golden.

Once out of the oven, allow them to cool for a few minutes. This step is crucial. Trust me; scorching hot cheese can lead to unexpected burns. Then, dig in!