Preheat your oven to 400°F (200°C).

Wash zucchinis, cut in half lengthwise, and scoop out seeds to create boats. Sprinkle with salt and let rest for 10-15 minutes.

Pat the insides dry with a clean paper towel to prevent sogginess.

In a skillet over medium heat, cook ground beef for 5-7 minutes until browned. Drain excess fat.

Add finely chopped onion and minced garlic; sauté for 3-4 minutes until onion is translucent.

Stir in reserved zucchini flesh, marinara sauce, and Italian seasoning. Simmer for 10 minutes.

Arrange hollowed zucchini in a baking dish and fill with beef mixture, topping with more marinara if desired.

Bake for 15 minutes, then remove and sprinkle with mozzarella and Parmesan. Bake for another 10-15 minutes until cheese is melted and golden.

Let zucchini boats rest for 5 minutes before serving.

Serve on plates or a serving platter, garnished with fresh herbs or extra cheese if desired.