Garden fresh zucchini stuffed with a meaty tomato sauce and topped with parmesan cheese
Prep Time20 minutesmins
Cook Time30 minutesmins
Bake Time40 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: Meat Sauce, zucchini
Servings: 8servings
Calories: 205kcal
Equipment
sharp knife
Cutting Board
ice cream scooper
large skillet
measuring spoons
Wooden Spoon
baster
Baking Sheet
Parchment Paper
Ingredients
2medium zucchini
Redmond Real Sea Salt
2tbspolive oil
1medium onion, diced
2cloves garlic, crushed
1poundground beef
1tsporegano
1tspitalian seasoning
1tspbasilor 4 whole fresh leaves of basil
1tspRedmond Real Sea Salt
1/4tspblack pepper
128 oz.can of tomato puree
1/4cupgrated parmesan cheese
Instructions
Prepare Zucchini
Cut off flower end of the zucchini and then cut again lengthwise
Scoop out the center, soft seeded middle to form a long narrow bowl
Sprinkle with a bit of fine sea salt on the cut sides of the zucchini, then lay on paper towel, cut side down while you prepare the sauce
Bolognese Sauce
To a large skillet add the olive oil and let heat then add the onions and over medium heat stir until translucent.
Add the garlic to the onions and stir until fragrant, about 1 minute
Add the beef. Break it up and stir it into the onion mixture with a wooden spoon.
Add the seasonings to the meat mixture. Continue cooking until the meat is no longer pink.
Drain any excess fat or liquids with a turkey baster
Add the tomato puree to the skillet with the meat and if you're using fresh basil, throw the leave in the sauce. Bring to a boil and then lower heat to simmer and cook uncovered for 20 minutes. Stirring occasionally.
Preheat oven to 400°
Assembling the Zucchini Boats
Place a piece of parchment paper on a baking sheet. Lay the zucchini skin side down on the parchment paper.
Fill the hollowed-out part of the zucchini with the meat mixture.
Bake in oven for 40 minutes
Sprinkle with parmesan cheese for the last 10 minutes of cooking
Notes
Add extra cheese to the baked bowls, if desiredServe immediately with garlic bread and a side salad. This recipe will freeze well. Wrap in plastic wrap and freeze on a baking sheet for several hours and then you can transfer it to a freezer bag.