Trim stems from zucchini, cut in lengthwise halves.
Scoop out the flesh of the zucchini with a teaspoon, leaving some at the bottom. Reserve flesh and set aside.
Add water to a medium-sized sauce pan, lightly salt, and bring to a boil. Gently place zucchinis in the pot of boiling water and boil for about 2-3 minutes. Using a tong, remove from water and pat dry.
Heat up a medium saucepan with about 2 tablespoons of oil. Add onions and garlic, cook until onions are wilted.
Then add the ground meat, brown for a couple of minutes until the meat is no longer pink.
Next – add the tomato sauce, Italian seasoning, paprika, salt, and pepper. Continue cooking for about 3-5 minutes.
Throw in the bell pepper and parsley – cook for about 2 more minutes.
Finally, add about 1/2 cup of zucchini flesh, if desired. It works well with or without seeds. Adjust seasonings to taste. Set aside.
Greased the baking dish with cooking spray. Then start filling the zucchini with meat mixture, sprinkle with cheese, if desired, place in the oven, and bake uncovered at 350 degrees F for about 15 -20 minutes. Serve warm.