Stuffed Zucchini Boats with Meat and Tomatoes

Cut each zucchini in half lengthwise. Using a teaspoon, carefully scoop out the pulp, leaving a shell about 1/4 to 1/2 inch thick. Lightly salt the inside of the boats, drizzle with oil, and place them on a parchment-lined baking sheet. Bake in a preheated oven at 375 °F (190 °C) for about 30 minutes until tender.

Finely dice the onion and the reserved zucchini pulp. Heat oil in a skillet and sauté the onion until translucent. Add the ground meat and cook for 2–3 minutes, breaking up any lumps. Stir in the chopped zucchini pulp, salt, pepper, and your favorite spices. Simmer everything together for 6–8 minutes until the excess moisture evaporates.

Remove the pre-baked zucchini boats from the oven. Spoon a teaspoon of sour cream into each boat for extra richness. Evenly distribute the hot meat filling on top, and garnish with fresh tomato slices.