Slice the top and bottom off of 6 zucchinis, then slice them each in half lengthwise. Use a spoon to scrape out the inner flesh. Chop 1 cup of the flesh into small pieces for the recipe. Save this for later.

In a large skillet over medium-high heat, Add the 1 lb lean ground beef and break up using the tip of a wood spatula. Cook until the beef is browned and no longer pink.

Fold a paper towel and use a wood spatula to swish around the pan absorbing any excess grease, if needed.

Add the 1 cup chopped onion and 1 cup chopped zucchini and cook 2-3 minutes. Stir in 4 minced garlic cloves and let cook 30 seconds.

Now scoop the ground beef mixture into each zucchini boat using a spoon. Sprinkle 1 cup shredded mozzarella cheese over top using more cheese if needed.

Place the zucchini boats in the oven to bake for 20-25 minutes or until cheese is golden brown, and zucchini is soft and tender when poked with a fork.

Remove from oven and let cool 5 minutes before adding to plates. Slice and serve!