Zucchini Boat Bolognese
User Reviews
5
-
Prep Time
35 mins
-
Cook Time
25 mins
-
Total Time
1 hr
-
Servings
4 people
-
Course
Main Course
-
Cuisine
American
Zucchini Boat Bolognese
Description
This recipe turns zucchini into edible boats filled with a savory ground turkey Bolognese enriched with a mix of mushrooms, tomato paste, fire-roasted and crushed tomatoes, and herbs like basil and oregano. The sauce includes brown sugar to balance acidity and a splash of red wine for depth. Parmesan cheese is stirred into the sauce, which simmers to develop flavors.
The zucchinis are sliced lengthwise, centers scooped out to create space for the filling, then topped with a blend of Parmesan and mozzarella cheeses. Baking the assembled boats allows the cheese to melt and the zucchini to soften without losing shape. The result is a satisfying dish combining tender vegetable texture with a rich, meaty sauce.
This dish can be served as a main course that offers a lower-carb alternative to traditional pasta Bolognese. The sauce can be made ahead and the zucchini prepared immediately before baking. Fresh basil used for garnish adds a fresh herbal note to finish.
Ingredients
- 1 tablespoon olive oil
- salt kosher salt
- black pepper kosher salt
- 1 sweet onion diced
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms chopped
- 1 pound ground turkey I like 94% lean, lean
- 2 tablespoons tomato paste
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 1/4 teaspoon red pepper flakes crushed
- 1 tablespoon brown sugar
- 1/2 cup red wine dry
- 1 (14 ounce) fire-roasted tomato canned
- 1 (28 ounce) crushed tomatoes canned
- 1/2 cup Parmesan Cheese plus more for serving, freshly grated
- 1 cup mozzarella cheese freshly grated or provolone cheese
- 4 zucchini sliced in half lengthwise, medium
- 2 tablespoons butter unsalted
- basil for topping, fresh
Instructions
- NOTE: Remember that you can use my LENTIL BOLOGNESE recipe linked above in the post for this to be vegetarian!
- Heat a large pot over medium heat and add the olive oil. Add in the onions with a pinch of salt and pepper and cook, stirring occasionally, until softened, about 5 to 6 minutes. Add in the garlic and mushrooms. Stir and cook for another 5 or 6 minutes, until the mushrooms soften.
- Add in the turkey and break it apart with a wooden spoon. Brown it, stirring and breaking it apart, until it's cooked through, about 6 to 8 minutes. Stir in the tomato paste, dried basil, oregano, pepper flakes and brown sugar. Cook for 2 more minutes.
- Add in the wine, tomatoes and parmesan. Bring the mixture to a boil then reduce to a simmer and cover, cooking for 15 minutes (or even longer if you wish!). You can make this ahead of time, FYI!
- Preheat the oven to 400 degrees F
- Slice each zucchini in half lengthwise. Place them on a baking sheet. Scoop out the center using a spoon to create a well. You can discard this zucchini or stir it into the bolognese if you don’t want to waste it.
- Melt the butter in a saucepan and stir in the remaining garlic. Brush the zucchini boats all over with the garlic butter. Sprinkle with salt and pepper all over over.
- Fill the zucchini boats with bolognese. Top with the grated mozzarella. Bake for 20 to 25 minutes, until the cheese is melty and bubbly and golden. Serve with fresh basil and extra parmesan.
User Reviews
Overall Rating
5
You'll Also Love
