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Week of 9/26/22

Bolognese-Stuffed Zucchini Boats
with mixed greens salad

Active: 35 Total: 50
Original GF Paleo Vegetarian
Bolognese-Stuffed Zucchini Boats

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. 

Tags
Make Ahead
Proteins
Ground meat
Cuisines
European - Mediterranean
Save recipe
50

Ingredients

Metric
Servings:
4
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

  1. 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)

  2. 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)

  3. 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)

  4. Parsley - Chop parsley. (Can be done up to 2 days ahead)

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Make

  1. Heat oven to 400F / 204C.

  2. Brush a sheet pan with some cooking oil. Place zucchini halves on pan, cut-side facing up.

  3. Whisk together olive oil (portion for zucchini), garlic, Italian seasoning, salt, and pepper. Brush onto cut-side of zucchini halves.

  4. Transfer pan to heated oven and bake until zucchini halves are starting to turn tender and golden, 10 to 12 minutes.

  5. 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.

  6. 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.

  7. Add tomatoes to beef and simmer until sauce thickens, ~2 minutes more. Season with some salt and pepper.

  8. Remove zucchini halves from oven.

  9. Fill zucchini with sauce and top with parsley.

  10. Return zucchini to oven. Bake for 10 minutes to let flavors come together.

  11. 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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