Bolognese-Stuffed Zucchini Boats
with mixed greens salad

Name: Bolognese-Stuffed Zucchini Boats
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Tbsp Vinegar, balsamic; 1 tsp Lemon juice; 1 tsp Mustard, Dijon; 1 tsp Honey; 3 Tbsp Oil, olive; 6 oz Mixed greens (sub any salad greens); 1 Bell peppers, any color, diced; 2 cloves Garlic, chopped; 4 Zucchini, medium, halved; 2 Tbsp Parsley, chopped; 1 Tbsp Oil, olive; 1 tsp Italian seasoning; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp + 1 Tbsp Oil, cooking; 1 lb Beef, ground and lean; 1 can Tomatoes, crushed (14 oz / 397 g); 1/2 tsp Red pepper flakes (opt)

Active: 35 Total: 50

Original GF Paleo Vegetarian

Zucchini boats always make a fun, flavorful meal. This version, inspired by Italian bolognese, is new to our meal plan and a great paleo alternative to lasagna.

Ingredients

Metric

Servings:

Mixed Greens Salad:

Vinegar, balsamic - 1 Tbsp
Lemon juice - 1 tsp
Mustard, Dijon - 1 tsp
Honey - 1 tsp
Oil, olive - 3 Tbsp
Mixed greens - 6 oz (sub any salad greens)

Bolognese-Stuffed Zucchini Boats:

Bell peppers, any color - 1 , diced
Garlic - 2 cloves , chopped
Zucchini, medium - 4 , halved
Parsley - 2 Tbsp , chopped
Oil, olive - 1 Tbsp
Italian seasoning - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp + 1 Tbsp
Beef, ground and lean - 1 lb
Tomatoes, crushed (14 oz / 397 g) - 1 can
Red pepper flakes (opt) - 1/2 tsp

Prep

Bell peppers / Garlic -(If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
Zucchini - Slice in half lengthwise and then use a spoon to scoop out the center of each zucchini half, leaving ~1/2” / 1.25 cm thick shell on all sides (discard the center you scoop out or save it for another purpose). Check out this video. (Can be done up to 4 days ahead)
Parsley - Chop parsley. (Can be done up to 2 days ahead)

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Make

Heat oven to 400F / 204C.
Brush a sheet pan with some cooking oil. Place zucchini halves on pan, cut-side facing up.
Whisk together olive oil (portion for zucchini), garlic, Italian seasoning, salt, and pepper. Brush onto cut-side of zucchini halves.
Transfer pan to heated oven and bake until zucchini halves are starting to turn tender and golden, 10 to 12 minutes.
While zucchini cooks, heat a saucepan with first part of cooking oil over medium-high heat. Add bell peppers with a pinch of salt and saute until peppers are starting to turn tender, ~2 minutes.
Add second part of cooking oil and then beef to heated oil. Saute beef, breaking it apart as it cooks until browned, 6 to 8 minutes. Drain any excess liquid from pan.
Add tomatoes to beef and simmer until sauce thickens, ~2 minutes more. Season with some salt and pepper.
Remove zucchini halves from oven.
Fill zucchini with sauce and top with parsley.
Return zucchini to oven. Bake for 10 minutes to let flavors come together.
Toss greens in vinaigrette until dressed to your liking. Remove zucchini from the oven and top with red pepper flakes if you'd like. Enjoy!

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