Bolognese Stuffed Zucchini
Author: Maya Kitchenette
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
- 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.
- Add garlic and carrot and saute for another 3 minutes.
- Mix in tomato paste and cook this for another minute or so.
- Raise heat to moderate high and add the ground beef.
- Add smoked paprika and season with salt and pepper.
- Once meat is no longer pink, add the tomatoes and cook this till the sauce is thick.
- Drop in the parsley and basil.
- Season with more salt and pepper and mix in 1 tablespoon of parmesan.
- Set the bolognese aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Trim stems from zucchini and slice lengthwise. Scoop out seeds and discard.
- Stuff zucchini with beef bolognese and top with shredded mozzarella.
- Bake for about 20-30 minutes, depending on the size of your zucchinis.
- Once done, top with basil.
Recipe by Maya Kitchenette at https://mayakitchenette.com/bolognese-stuffed-zucchini/
3.5.3208