Preheat oven to 400 degrees
Half the zucchini and hollow out the inside using a mellon baller or large tablespoon and place the zucchini halves on a baking sheet; drizzle with 1 tbsp oil and season with salt and pepper
Place the baking sheet with the zucchini halves in the oven and bake while you prepare the filling.
Take the zucchini pulp and either hand chop it or chop it in a food processor.
Add 1 tbsp oil on a skillet and cook the onion until soft; add the garlic and the zucchini pulp and cook until soft.
Add the tomatoes and meat and continue to cook until well combined; re-season if necessary and add the pepper flakes.
In a small bowl, mix the minced parsley with the bread crumbs; set aside.
Take the zucchini shells out of the oven and fill them with the cooked filling; sprinkle breadcrumbs over the top and then top with grated cheese.
Bake again for about 10-15 minutes until heated through and brown/crispy on the top.
Serve with a fresh green salad and some great crusty bread!