Preheat your oven to 375°F (190°C).

Slice the zucchinis in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch for the shell. You can chop the scooped-out flesh and add it to the filling if you like!

In a large skillet, heat a splash of oil over medium heat. Add the diced onion and minced garlic, sauté until softened (about 2-3 minutes). Stir in the ground meat, breaking it apart as it cooks, until fully browned. Drain any excess fat.

Once the meat is cooked, add the chopped zucchini flesh, cooked rice (or quinoa), tomato sauce, salt, pepper, and Italian seasoning. Stir well to combine and let it simmer for about 5 minutes.

Carefully spoon the meat and rice mixture into the hollowed zucchini halves, packing it gently as you fill.

Sprinkle the shredded cheese generously over the stuffed zucchinis.

Place the stuffed zucchinis in a baking dish and pour 1/4 cup of water into the bottom of the dish to prevent drying. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Once baked, let them cool for a few minutes before serving.