In a large skillet sprayed with non-stick cooking spray or a few teaspoons of oil, brown the ground beef until no longer pink.

Add the seasonings.

Stir in the tomato sauce and continue cooking for about 10 minutes or until everything is combined.

Set aside while you prepare the zucchini.

Slice the zucchini lengthwise.

Using a spoon, scoop out the center of each zucchini to create a shell for the meat mixture to sit in.

Bring a large pot of water to boil.

Place the zucchini in the boiling water for about 3 minutes. You want the zucchini tender enough for a knife to easily pierce the skin, but not completely cook the zucchini.

Remove from water and drain upside down on a paper towel for at least 5 mniutes.

Spray a large rectangular baking dish with non-stick cooking spray.

Spread the ¼ cup marinara sauce on the bottom of the baking dish.

Place the zucchini on top of the marinara sauce in the baking dish.

Spoon the meat mixture evenly into the zucchini shells.

Combine the cheeses and add to the top of the zucchini followed by the Panko breadcrumbs.

Bake for 20 minutes in a preheated 40 degree oven or until the zucchini is very tender and the cheese is melted and bubbly.

Sprinkle with parsley before serving.