Use long, straight zucchini for this dish, which are easier to hollow out for stuffing.
oil in a large saucepan over medium-high heat.
Add onion; cook, stirring often, until translucent, about 5 minutes.
Add garlic; cook, stirring, for 30 seconds more.
Add tomatoes, honey, salt, and pepper.
If using dried basil, add it now.
Bring to a simmer.
Reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, for 20 minutes.
If using fresh basil, add it now.
Place the halves, cut-side down, on the prepared baking sheet.
Bake for 20 minutes.
Set aside to cool.
Heat the remaining 1 tsp.
oil in a medium skillet over medium heat.
Add ground beef and Italian seasoning.
Cook, breaking up the beef, until no longer pink, about 5 minutes.
Add the beef to the sauce mixture.
Chop the scooped-out zucchini and add it to the sauce mixture.
Place the zucchini halves, cut-side up, on the baking sheet.
Stuff about 1/3 cup of the sauce mixture into each zucchini half.
Parmesan and 1 1/2 tsp.
mozzarella on each zucchini half.
Return the zucchini to the oven and bake until heated through and golden brown, about 20 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
