Preheat your oven to 400°F (200°C). Carefully slice the zucchinis in half lengthwise and scoop out the core with a spoon to create the boats. Lightly brush the zucchini halves with olive oil and place them on a baking sheet, cut side up, ready for stuffing.

In a skillet, heat a splash of olive oil over medium heat. Sauté chopped onions and minced garlic until fragrant and translucent. Add ground beef, seasoning with salt, pepper, oregano, basil, and savory. Cook until browned, breaking it apart as it cooks. Stir in tomato paste, tomato sauce, and a splash of white or red wine. Let simmer a few minutes to deepen flavors.

Fill each zucchini boat generously with the meat mixture. Top with mozzarella, Parmesan, and any extra herbs you like. Bake in the preheated oven for about 20-25 minutes, or until the cheese is golden and bubbly, and zucchinis are tender. For a golden top, broil for an extra 2-3 minutes if needed.

Remove from oven, let cool slightly, then serve hot. Garnish with fresh basil or additional herbs if desired. Enjoy your hearty, cheesy, veggie-packed Zucchini Boats—delicious, low-carb, and totally satisfying!