Zucchini Boats with Bolognese Sauce

Course: Main Course

Cuisine: Italian

Keyword: Meat Sauce, zucchini

Prep Time: 20

Cook Time: 30

Bake Time: 40

Servings: servings

Calories: 205kcal

Garden fresh zucchini stuffed with a meaty tomato sauce and topped with parmesan cheese

Get Recipe Ingredients

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

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°

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

Add extra cheese to the baked bowls, if desired

Serve 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.