Stuffed Zucchini Boats

Adapted from Allrecipes

These reminded me of stuffed pepper which I love.  The stuffing tasted very similar to meatloaf.  

Ingredients:

• 1 large zucchini, cut in half lengthwise
• 1 tsp garlic salt
• ¼ cup olive oil
• 1 onion, chopped
• 1 tsp minced garlic
•  1  ½ lbs ground beef, cooked
• 2 eggs
• 1 ½ cups Italian seasoned bread crumbs
• 1 Tbs dried basil
• ¼ cup grated carrot
• 1/3 cup grated Parmesan cheee
• 1 (26.5 oz) can spaghetti sauce, divided
• 1 cup shredded mozzarella cheese 

Directions:

• Preheat oven to 350 degrees F.  Scoop out and discard zucchini seeds, leaving the hollowed-out shells.  Sprinkle the garlic salt into the hollowed-out zucchini and set aside.  Heat olive oil in a skillet over medium heat and cook the onion and garlic until the onion is translucent about 5 minutes.  Remove from heat and allow to cool.
• In a mixing bowl, mix the ground beef, eggs, bread crumbs, basil, carrot and Parmesan cheese together with the onion mixture.  Stuff the zucchini halves with the meat mixture and place them into a baking dish.  Spoon about half the spaghetti sauce over the zucchini, covering all the meat and allowing sauce to drip down the sides of the zucchini boats.
• Bake in the preheated oven for about 25 minutes.  Sprinkle the mozzarella cheese over the zucchini and return to oven until the cheese melts, about 5 more minutes.  Heat the remaining spaghetti sauce in a small saucepan over medium heat while the zucchini boats are cooking.  Serve the zucchini boats with the additional sauce on the side.