Step 1: Preheat oven to 200°C. Halve the zucchinis lengthwise and scoop out the pulp, leaving a 1cm border. Slice the zucchini pulp, onion, and garlic. Finely chop fresh basil.

Step 2: In a large oven-safe skillet or Dutch oven, heat 10ml olive oil over medium-high heat. Add ground beef and cook for 8 minutes, breaking it apart, until browned. Drain excess fat.

Step 3: Add chopped onion and garlic to the beef. Sauté for 3 minutes until fragrant. Stir in canned crushed tomatoes, tomato paste, dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Step 4: While the sauce simmers, in a separate bowl, combine ricotta cheese, half of the fresh basil, 0.5 tsp salt, and 0.25 tsp black pepper. Mix well.

Step 5: Arrange the hollowed zucchini halves in the skillet or a baking dish. Spoon the meat sauce evenly into each zucchini half. Top generously with the ricotta mixture.