Preheat your oven to 375°F (190°C). Slice 6-8 medium zucchinis in half lengthwise and scoop out the insides to create boats. Arrange on a baking sheet.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add ½ cup of chopped onions and sauté until golden, about 2-3 minutes. Add 2 minced garlic cloves and cook for an additional minute.

Add 1 pound of ground beef to the skillet with the vegetables. Cook until browned, about 3-5 minutes. Drain excess grease.

To the beef, add 1 cup of marinara sauce, reserved zucchini flesh, 1 tablespoon of Italian seasoning, and salt and pepper. Simmer for 8-10 minutes.

Spoon the filling into each zucchini half and sprinkle 1 cup of shredded cheese on top.

Bake for 15-20 minutes until the cheese is melted and bubbly.