Preheat oven to 350°F.

Cut the zucchini in half lengthwise and scoop out the seeds. Chop about half the seeds for the stuffing and put them in a large bowl; discard the remainder. Place the zucchini shells in a shallow baking dish.

Add the ground beef, garlic, coconut aminos, shallot, parsley, chill powder, egg, sea salt, and pepper to the zucchini pulp and mix well

Saute the meat mixture in a large saute pan until the meat is lightly browned.

Divide the meat mixture among the zucchini halves, pilling the filling up over the top of each shell.

Bake for approcimately 30 minutes or until the zucchini flesh is tender. The zucchini gets very soft after baking, so be extra careful when serving.