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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Scoop out and discard zucchini seeds, leaving the hollowed-out shells.
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3
Sprinkle the garlic salt into the hollowed-out zucchini, and set aside.
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4
Heat olive oil in a skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes.
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5
Remove from heat and allow to cool.
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6
In a mixing bowl, mix the ground beef, eggs, bread crumbs, basil, carrot, and Parmesan cheese together with the onion mixture.
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7
Stuff the zucchini halves with the meat mixture, and place them into a baking dish.
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8
Spoon about half the spaghetti sauce over the zucchini, covering all the meat and allowing sauce to drip down the sides of the zucchini boats.
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9
Bake in the preheated oven until the meat is no longer pink in the center and the zucchini are tender, about 45 minutes.
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10
An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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11
Sprinkle the mozzarella cheese over the zucchini, and return to oven until the cheese melts, about 5 more minutes.
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12
Heat the remaining spaghetti sauce in a small saucepan over medium heat while the zucchini boats are cooking.
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13
Serve the zucchini boats with the additional sauce on the side.
