Nothing goes to waste in this twist on eggplant Parmesan, as the scooped-out zucchini flesh gets mixed into the meat sauce. Use long, straight zucchini for this dish, which are easier to hollow out for stuffing.
Preheat oven to 400°F. Line a large rimmed baking sheet with foil or parchment paper and coat with cooking spray.
Heat 2 tsp. oil in a large saucepan over medium-high heat. Add onion; cook, stirring often, until translucent, about 5 minutes. Add garlic; cook, stirring, for 30 seconds more. Add tomatoes, honey, salt, and pepper. If using dried basil, add it now. Bring to a simmer. Reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, for 20 minutes. If using fresh basil, add it now.
Meanwhile, score the cut sides of each zucchini half in a crisscross pattern, taking care not to cut through the skin. Place the halves, cut-side down, on the prepared baking sheet. Bake for 20 minutes. Set aside to cool.
Heat the remaining 1 tsp. oil in a medium skillet over medium heat. Add ground beef and Italian seasoning. Cook, breaking up the beef, until no longer pink, about 5 minutes. Add the beef to the sauce mixture.
When the zucchini are cool enough to handle, carefully scoop out the center of each half with a spoon, leaving about ½ inch of flesh attached to the skin. Chop the scooped-out zucchini and add it to the sauce mixture. Place the zucchini halves, cut-side up, on the baking sheet.
Stuff about ⅓ cup of the sauce mixture into each zucchini half. Sprinkle 1 Tbsp. Parmesan and 1½ tsp. mozzarella on each zucchini half. Return the zucchini to the oven and bake until heated through and golden brown, about 20 minutes.
318 calories;15 g fat(6 g sat); 5 g fiber; 23 g carbohydrates; 26 g protein; 100 mcg folate; 62 mg cholesterol; 13 g sugars; 1 g added sugars; 1,103 IU vitamin A; 68 mg vitamin C; 243 mg calcium; 5 mg iron; 645 mg sodium; 1,495 mg potassium
Vitamin C (113% daily value), Iron (28% dv), Folate (25% dv), Calcium (24% dv), Vitamin A (22% dv)