Cheesy Beef-Stuffed Zucchini

My best friend in the whole wide world BreeAnna gave me this recipe. She has made it a few times and I've always enjoyed it. Ryan was a little apprehensive about this, in the end, he said "definitely make this again"

I must say, I do not recommend this for left overs... for me it was tooooo soggy. I think if you maybe reheated them in the oven they could possibly reheat okay. Nuking them was not a good option, in my opinion... and most definitely Ryans ( neither of us ended up eating the zucchini, just the stuffed part, which it still great)

Please excuse the picture, I forgot to take on and remembered after I'd already messed up my boat. I also would like to say I apologize for the fact that none of my pics are great. I am merely trying to get across an idea of what the meal is, maybe one day I will try and up my picture taking game. 

Note: My dear boyfriend is not a fan of chunky tomatoes, I sometimes feel the same way. Instead of using the 28 oz can of diced tomatoes, we used a 14 oz can and we have progresso recipe starters and used the "roasted fire tomato". We also added some oregano and dried parsley, just to kick up the flavor. The sauce you use to essentially dip your zucchini boat in. The normal recipe is still tasty, we just used what we had and went with that. 

Ok, so let's get to the point here. 

What you will need:

4 medium zucchini (6 to 8in) stems and ends removed, cut in half lengthwise, seeds scooped out. 

4 TBSP Olive Oil

1 onion, chopped fine

3/4 lb 85% lean ground beef

4 cloves minced garlic

3/4 C Panko bread crumbs 

1/4 C chopped fresh basil

1 C shredded provolone cheese

1/2 c grated parmesan

1 (28 oz) can diced tomatoes

1. Adjust oven rack to upper-mid position, heat to 425

Place a rimmed baking sheet on rack. Season cut side of zucchini with salt and pepper, brush with 2 tbsp oil. Set Zucchini halves cut side down on hot baking sheet and roast until slightly softened and edges are beginning to brown, about 8 minutes. Transfer zucchini to 9x13 in baking dish, cut side up.

2. Heat additional 1 TB oil in large nonstick skillet over medium-high until just simmering. Add onion and cook until soft, 3 minutes. Add beef, cook until no longer pink, about 4 minutes. Add 3 cloves garlic, cook until fragrant. Turn off heat, stir in 1/2 c bread crumbs, 2 TB basil and provolone. Season with salt and pepper.

3. Stuff zucchini halves with beef mixture. Toss remaining bread crumbs with parmesan and sprinkle over the top. Bake until golden, about 8 minutes.

4. Meanwhile, heat remaining 1 TB oil in empty skillet until shimmering. Add remaining garlic and cook until fragrant. Add tomatoes and cook until thickened, about 8 minutes. Stir in basil and season with salt and pepper. Serve with Zucchini.