Wash the zucchini well. Using a spoon, scoop out the center pulp lengthwise to form a boat shape. Dice the pulp and set aside. Season the zucchini with a little salt and place in a preheated oven. Bake until just tender. Remove from the oven.

Heat the olive oil in a pan and sauté the onion, garlic, and bacon until golden. Add the ground beef and cook until browned. Stir in the reserved zucchini pulp and cook for a couple of minutes. Add the tomato sauce, pepper, salt, and basil, and bring to a simmer.

Fill the zucchini boats with the meat mixture. Sprinkle with your favorite shredded cheese and Parmesan cheese. Place the stuffed zucchini on the top rack of the oven and bake until the cheese is golden but the zucchini is still slightly firm (al dente). Serve immediately.