Preheat your oven to 375°F. Line a baking sheet with parchment paper or foil for easy cleanup.

Slice each zucchini in half lengthwise. Using a spoon, scoop out the soft center flesh, leaving a 1/4-inch thick shell. Reserve the scooped flesh for another use or discard.

Brush the cut sides of the zucchini lightly with olive oil. Place them cut-side up on the prepared baking sheet.

Bake the zucchini boats for 5 to 7 minutes, just until they begin to soften. Remove from the oven and set aside.

In a large skillet over medium heat, warm the remaining olive oil. Add the diced onion and cook, stirring occasionally, until translucent, about 3 minutes.

Stir in the minced garlic and cook for 30 seconds until fragrant.

Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink, about 5 to 7 minutes.

Drain off any excess fat from the pan. Stir in the tomato sauce, Italian seasoning, paprika, salt, and pepper. Let the mixture simmer over low heat for 5 minutes to meld the flavors.

Spoon the beef mixture evenly into the pre-baked zucchini boats, pressing gently to fill each cavity.

Sprinkle the shredded cheese generously over the top of each filled boat.

Return the baking sheet to the oven and bake for 15 minutes, or until the cheese is melted, bubbly, and lightly golden.

Let the zucchini boats rest for 2 minutes before serving. Garnish with fresh basil, parsley, or a squeeze of Meyer lemon if desired.

Serve warm as a complete meal or with a simple green salad on the side.