Preparation

• Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a ¼-inch rim to create boats. Set aside.
• In a mixing bowl stir together ricotta cheese, egg and 1 ½ tablespoon of the parsley. Season lightly with salt and pepper. Stir in ½ cup of the mozzarella cheese and the parmesan cheese. Set aside.
• Heat 2 teaspoon of the olive oil in a large non-stick skillet over medium-high heat.
• Crumble beef into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned. (There shouldn't be any excess fat but if you happened to use a fattier beef then just drain excess rendered fat.)
• Stir in marinara sauce and 1 tablespoon of the basil, remove from heat.
• To assemble boats, brush both sides of zucchini lightly with remaining 2 teaspoon olive oil and place in two baking pans (I used a 13 by 9 and a 9 by 9). Divide cheese mixture among zucchini spooning about 2 ½ tablespoon into each, then spread cheese mixture into and even layer.
• Divide sauce among zucchini adding a few heaping spoonfuls to each. Cover baking dishes with foil and place in oven side by side and bake in preheated oven 30 minutes.
• Remove from oven, sprinkle tops with remaining ¾ cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about 5 minutes. Sprinkle tops with fresh basil and parsley and serve warm.