Preheat your oven to 375°F (190°C).
Cut the zucchinis in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell. Reserve the flesh.
Heat olive oil in a skillet over medium heat. Add the onion and garlic, sauté until translucent.
Add the ground meat to the skillet, cooking until browned. Stir in the reserved zucchini flesh, rice or couscous, oregano, basil, salt, and pepper.
Fill each zucchini shell with the meat mixture, pressing down gently to pack.
Spread a layer of tomato sauce in the bottom of a baking dish. Place the stuffed zucchini boats on top.
Pour the remaining tomato sauce over the zucchini boats and sprinkle with Parmesan cheese.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the cheese is golden.
Garnish with fresh basil leaves before serving.
Variations & Tips
For a vegetarian version, replace the meat with a mixture of sautéed mushrooms and lentils. You can also experiment with different grains like quinoa or bulgur for added texture and nutrition. If you prefer a spicier dish, add a pinch of red pepper flakes to the meat mixture. For a cheesy twist, mix some mozzarella into the filling before stuffing the zucchinis.
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