Ingredients:

• 3 -4 medium zucchini, halved lengthwise
• 1 Tablespoon extra-virgin olive oil
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Kosher salt
• Freshly ground black pepper
• 1 pounds ground beef
• 1/4 cup freshly chopped parsley, plus more for garnish
• 1 large egg
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 Tablespoon vegetable oil
• 2 cup marinara sauce (use sugar-free if you’re keto!)
• 1 cup shredded mozzarella
• 1/2 cup freshly grated Parmesan

Directions:

• Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl. Place in a shallow baking dish, drizzle with olive oil, and season with Italian seasoning, garlic powder, salt, and pepper.
• Bake 12 to 15 minutes, until mostly tender. Remove from oven and turn broiler to high.
• Make meatballs: In a large bowl, mix together beef, parsley, egg, garlic, salt, and red pepper flakes.
• Form into 24 meatballs.
• In a large skillet over medium-high heat, heat vegetable oil. Add meatballs in a single layer and sear on all sides until a nice crispy crust develops, about 2 minutes per side.
• Pour marinara around the meatballs and stir until the meatballs are fully sauced. Simmer for 10 more minutes. Remove from heat.
• Fill zucchini boats with meatballs and top with mozzarella. Broil until cheese is melty, 3 to 5 minutes.
• Garnish with Parmesan and parsley and serve hot.