Preheat your oven to 375°F (190°C).

Slice the zucchini in half lengthwise and scoop out the seeds, drizzling with olive oil and sprinkling with salt.

In a skillet over medium heat, add olive oil, then sauté diced onion and minced garlic until fragrant, about 3-4 minutes.

Add the ground beef to the skillet with onion and garlic. Cook until browned, about 5-7 minutes. Drain excess fat if needed.

Stir in diced bell pepper, Italian seasoning, salt, and pepper. Cook for another 2-3 minutes to meld the flavors.

Spoon the beef mixture into each zucchini half, packing it in generously.

Sprinkle shredded cheese over the filled zucchini boats.

Place on a baking sheet and bake for about 20-25 minutes until the zucchini is tender and the cheese is bubbly.

Remove from oven, sprinkle with chopped parsley, and let cool slightly before serving.