Preheat your oven to 375° F. Cut the zucchini in half lengthwise and use a spoon to scoop out the insides. Discard the inside of one of the zucchinis and finely chop the inside of the remaining 3. Place in a paper towel and squeeze out excess water.

Place zucchini on a baking sheet face up and sprinkle all over with sea salt. Heat a large skillet over medium high heat and add the oil. Add the chopped zucchini and bell pepper and cook, stirring, for one minute.

Crumble in the ground meat into the hot skillet and sprinkle with sea salt and black pepper (skip if you’re using sausage) oregano, basil, and red pepper flakes.

Cook, stirring to break up lumps, until browned. Stir in the marinara sauce, coconut cream, and nutritional yeast (if using). Stir and cook to heat through and blend flavors. Taste and season to preference with sea salt, black pepper, or more red pepper flakes.

Remove from heat and fill the zucchini with the zucchini-meat mixture. Depending on the size of your zucchini, you might have leftover filling. Mine were medium in size and I had just the right amount.

Bake in the preheated oven for 15 minutes or until zucchini is tender. Garnish with fresh herbs if desired and serve right away. Leftover filling can stored in an airtight container in the refrigerator for up to 3-4 days. Enjoy!