Zucchini Boats with Ground Beef

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking dish with foil. Fill a large bowl with ice and cold water.

Step 2
Cut zucchini in half lengthwise. Scoop out the interior flesh with a spoon. Chop and reserve about 3/4 of the flesh for the stuffing.

Step 3
Bring a large pot of lightly salted water to a boil. Add zucchini halves and cook for 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and set aside.

Step 4
Heat olive oil in a large pan over medium-high heat. Add ground beef; cook and stir until browned and broken into very small pieces, 5 to 7 minutes. Add rosemary, thyme, garlic, salt, and pepper; stir some more. Quickly add reserved chopped zucchini flesh, onion, and carrot; cook and stir for 2 to 3 minutes. Pour in red wine and Worcestershire; cook for 1 to 2 minutes. Add beef stock and cook for 3 minutes. Simmer until mixture reduces, about 10 more minutes.

Step 5
Place zucchini halves into the prepared baking dish. Fill each with an even amount of beef mixture, then sprinkle with mozzarella cheese.

Step 6
Bake in the preheated oven until cheese is browned and bubbly, about 30 minutes.