Preheat oven to 375°F (190°C).

Prepare zucchini:

• Wash and dry zucchini. Slice lengthwise.

• Scoop out the seeds and pulp, leaving a sturdy ¼-inch shell. Chop the scooped flesh and set aside.

Cook beef filling:

• Heat 1 tbsp olive oil in a skillet over medium-high heat.

• Brown the ground beef without stirring for 2-3 minutes to get a nice crust, then break it apart.

• Drain excess fat if needed.

• Add chopped zucchini pulp, salt, pepper, onion powder, garlic powder, oregano, basil, and rosemary. Cook 3-4 minutes until beef is fully cooked and zucchini softens. Taste and adjust seasoning. Remove from heat.

Simmer tomato sauce:

• In a small saucepan, combine tomato sauce with ½ tsp salt, ¼ tsp pepper, ½ tsp onion powder, ½ tsp garlic powder, and 1 tbsp oregano.

• Simmer on low for 5-10 minutes to deepen flavors.

Assemble boats:

• Spread a thin layer of the tomato sauce on the bottom of a baking dish (8×11 or 9×13 inch).

• Place zucchini shells cut-side up in the dish.

• Mix ½ cup shredded cheese into the beef filling. Spoon the filling generously into each zucchini half.

• Sprinkle remaining ½ cup cheese on top.

• Drizzle with 2 tbsp olive oil.

Bake:

• Bake uncovered for 25-30 minutes until zucchini is tender and cheese is bubbly and golden.

• If cheese browns too fast, cover loosely with foil and continue baking until zucchini is tender.

Rest and serve:

• Let cool 5 minutes before serving. Garnish with fresh herbs if desired.