Preheat your oven to 400 degrees f.

Slice your zucchini in half lengthwise, and using a spoon, scoop out the inside creating boats as shown in the photos.

Reserve the "insides" in a bowl to use for the filling.

Sprinkle zucchini lightly with sea salt and allow to sit for a minute or two, then pat dry with a paper towel. This helps prevent watery zucchini boats.

Place your prepared zucchini boats in a baking dish. Season lightly with sea salt and pepper. Roast for about 10 minutes.

Meanwhile, heat your oil in a large skillet and cook the ground meat while mincing with your spatula.

Once the meat is no longer pink, add in the spinach, zucchini insides, garlic, Italian seasoning, sea salt and pepper.

Cook over medium heat, stirring often, for about 5 minutes or so.

Remove the skillet from the heat then stir in your yogurt. Mix thoroughly to combine.

Stuff the zucchini boats evenly with your mixture, then sprinkle with the cheese.

Roast in your oven for 15-17 minutes, or until the cheese is melted and everything is heated throughout.

Garnish with parsley and enjoy!