1 LB. GROUND CHUCK
1 CLOVE GARLIC, MINCED
1 TSP GARLIC POWDER
½ C ITALIAN PARSLEY, MINCED
3-4 ZUCCHINI, CUT IN HALF LENGTHWISE
1 EGG, BEATEN
2 C YOUR FAVORITE, NO SUGAR MARINARA
1 TSP PEPPER
1 TSP SALT
1 TSP ITALIAN SEASONING
¼ TSP RED PEPPER FLAKES
2 TBSP OLIVE OIL
1 C SHREDDED MOZZARELLA CHEESE
3/4 C PARMESAN CHEESE, GRATED
PREHEAT OVEN TO 375. SCOOP OUR INSIDES OF ZUCCHINI LEAVING A THICKER SHELL. RESERVE ZUCCHINI FLESH FOR ANOTHER USE. PLACE ZUCCHINI SHELLS IN A LARGE BAKING DISH. DRIZZLE WITH HALF OF THE OLIVE OIL. SPRINKLE WITH ITALIAN SEASONING, SALT, PEPPER GARLIC POWDER AND RED PEPPER FLAKES. BAKE FOR 20 MINUTES. TO MAKE MEATBALLS MIX BEEF WITH GARLIC, PARSLEY AND EGG. FORM MEATBALLS AND BROWN THEM IN A NONSTICK SKILLET WITH THE REST OF THE OLIVE OIL. PLACE THE MEATBALLS IN THE ZUCCHINI BOATS. TOP WITH MARINARA SAUCE AND BAKE FOR 15 MINUTES. TOP WITH CHEESES AND BAKE FOR AN ADDITIONAL 15 MINUTES OR UNTIL CHEESE IS MELTED AND GOLDEN. YOU CAN BROIL FOR THE LAST 5 MINUTES IF DESIRED TO CRISP UP CHEESES.