Bolognese Stuffed Zucchini
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 3 zucchinis
  • 2 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, coarsely chopped (optional)
  • 1 tablespoon tomato puree/paste
  • 300g ground beef
  • 1 can (411g) crushed tomatoes
  • ¼ cup flat-leaf Italian parsley, chopped
  • 5 fresh basil leaves, chopped
  • ½ teaspoon smoked paprika or chili flakes
  • 1 tablespoon shaved parmesan
  • Salt and freshly ground black pepper
  • ½ cup shredded mozzarella
  • Basil, julienned
  1. In a large skillet heat the olive oil. Once hot, add the onion and saute over medium heat until the onions become very soft, about 5 minutes.
  2. Add garlic and carrot and saute for another 3 minutes.
  3. Mix in tomato paste and cook this for another minute or so.
  4. Raise heat to moderate high and add the ground beef.
  5. Add smoked paprika and season with salt and pepper.
  6. Once meat is no longer pink, add the tomatoes and cook this till the sauce is thick.
  7. Drop in the parsley and basil.
  8. Season with more salt and pepper and mix in 1 tablespoon of parmesan.
  9. Set the bolognese aside.
  10. Preheat oven to 350 degrees F (175 degrees C).
  11. Trim stems from zucchini and slice lengthwise. Scoop out seeds and discard.
  12. Stuff zucchini with beef bolognese and top with shredded mozzarella.
  13. Bake for about 20-30 minutes, depending on the size of your zucchinis.
  14. Once done, top with basil.
Recipe by Maya Kitchenette at