Zucchini Boats

• 1 zucchini, cut in half lengthwise and seeds removed*
• 1 lb ground beef
• 1 onion, chopped
• 1 tsp minced garlic
• 1 1/2 tsp Italian seasoning
• 1/2 tsp chicken bouillon
• 3 T tomato paste + 1/4 water, or some tomato sauce
• 1 cup diced tomatoes 
• 1 cup fresh bread crumbs
• 1/2 cup Parmesan cheese
• 1 egg, beaten
• shredded cheddar cheese

Preheat oven to 425 F and place the zucchini halves on a cookie sheet (lined with parchment paper for easier cleanup!). Cook for about 5 minutes or until zucchini begins to soften. Remove from oven and reduce heat to 375 F. Meanwhile, brown beef with onions and garlic. Season with Montreal Steak Seasoning (optional) as you cook it. Add Italian seasoning, bouillon, tomato paste, and tomatoes. Season to taste with salt and pepper. Mix in bread crumbs and Parmesan cheese, then mix in the egg (I mix it in last so the mixture cools a bit before I add it. You don't want the egg to cook in the hot mixture!). Spoon mixture into zucchini shells and bake for 15-20 minutes or until the zucchini is tender. Sprinkle with shredded cheese and bake 5 minutes more. Enjoy!

*If it's a very large zucchini, you can remove some of the flesh to make the boat sides about 1/2 inch thick. Dice up the flesh you removed and add it in with the tomatoes, etc.