1. Preheat your oven to 400 degrees F. Prepare a large baking dish by spraying it with cooking spray and spreading a layer of pizza or marinara sauce over the bottom.

2. Halve the zucchini lengthwise and scoop out the flesh, leaving about a 1/4-inch thick shell. Chop the scooped-out flesh and set aside.

3. In a large skillet, heat olive oil over medium-high heat. Add the ground meat and sauté for about 5 to 6 minutes until browned. Drain excess grease.

4. Add the diced onion and red bell pepper to the skillet and cook for 3 to 4 minutes until softened. Stir in the minced garlic, reserved zucchini flesh, Italian seasoning, salt, and pepper, cooking for another 1 to 2 minutes.

5. Stir in the tomato paste and tomato sauce, simmering for 2 to 3 minutes until thickened. Remove from heat and mix in fresh basil and grated Parmesan cheese.

6. Fill the zucchini shells with the mixture, pressing it in firmly.

7. Cover the dish with foil and bake for about 20 minutes. Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for an additional 5 to 8 minutes until cheese is melted and bubbly.

8. Let rest for 5 minutes, garnish with fresh parsley and a drizzle of olive oil.