Preheat oven to 400°F.
Halve the zucchini lengthwise. Hollow out the zucchini by scooping out the pulp, reserving the shells. I like to use the small end of a melon baller for this, but a teaspoon also works fine. Finely chop the pulp and set it aside to use later.
4 medium zucchini
Pour tomato sauce into the bottom of a 9 x 13-inch baking dish (or a similar size large dish). Arrange zucchini shells in the dish. Set aside.
1 can (15 ounces) tomato sauce
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add reserved zucchini pulp, beef, bell pepper, tomatoes, onion, garlic, salt and pepper. Cook and stir until beef is no longer pink (about 8 minutes). Drain skillet. Stir in basil.
1 lb. ground beef (I used 96% extra lean), 1 sweet bell pepper, diced, 2 medium tomatoes, chopped, 1 onion, finely chopped, 2 teaspoons minced garlic, ½ teaspoon salt, ¼ teaspoon pepper
In a separate bowl, combine Parmesan cheese and breadcrumbs.
¼ cup grated Parmesan cheese, ¼ cup breadcrumbs
Pile the beef mixture into the zucchini shells in the prepared dish.*
Sprinkle the top of each zucchini half with about 2 teaspoons of the breadcrumb mixture.
Bake for 20 minutes, or until heated through and golden brown on top. Garnish with fresh basil, serve, and enjoy!
2 tablespoons chopped fresh basil