Heat a large skillet over medium heat and saute the onions until the first signs of translucency.

Add the garlic, red pepper flakes, dried oregano, dried fennel, and paprika. Saute until aromatic, and the onions begin browning.

Turn the heat to high and add the ground pork and ground beef to your skillet containing two tablespoons of olive oil.

Season with two teaspoons of salt.

Saute while breaking up the meat and constantly stirring for 8 to 10 minutes or until lightly browned. Drain off excess fat as it forms.

Stir in the marinara sauce and a tablespoon of olive oil. Cover and remove from the heat.

Preheat your oven to 400°F and grease a 9 x 13" casserole dish

Combine the ricotta cheese, grated parmesan, one cup of grated mozzarella, ground black pepper, fresh basil, fresh parsley, and a beaten egg in a separate bowl.

Either brush or rub the zucchini boats with olive oil and place side-by-side on your casserole dish.

Scoop roughly three tablespoons of the cheese, egg, and herb mixture into each boat and spread to create a flat, even layer.

Fill each zucchini boat with an equal quantity of marinara sauce.

Cover your casserole dish with foil and bake for 30 minutes.

Remove from the oven, remove the foil, and coat with the remaining mozzarella before baking uncovered for a further 5 to 10 minutes or until the cheese melts.

Once done, garnish with fresh basil and let your lasagna zucchini boats rest for 15 minutes before serving.