Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Combine zucchini, 1/4 tsp. salt, a pinch of pepper, half the Italian seasoning (reserve remaining for meatloaves), and 11/2 tsp. olive oil in provided tray.

Shingle zucchini in one half of tray, then top with half the panko (reserve remaining for meatloaves), and Parmesan.

Thoroughly combine ground beef, remaining panko, remaining Italian seasoning, garlic salt, and 1/4 tsp. pepper in a mixing bowl.

Combine cream cheese and mozzarella in empty side of tray. Form into two evenly-sized balls.

Divide beef mixture into two equally-sized ovals. Press your thumb into center of each oval and place a cream cheese-mozzarella ball into the well. Close meat around cheese and re-form into an oval. Form a tight seal so cheese stays inside meat.

In another mixing bowl, combine ketchup and marinara.

Add meatloaves to empty side of tray and top evenly with ketchup-marinara mixture.

Bake uncovered in hot oven until zucchini is tender and meatloaves reach a minimum internal temperature of 160 degrees, 20-25 minutes.

Carefully remove from oven. Bon appétit!