How to make Bolognese-Stuffed Zucchini
Prep Time: 5 Minutes | Cook Time: 35 Minutes| Serves 4
Nonstick cooking spray
3 tablespoons extra-virgin olive oil, divided
1 pound 95 percent lean ground beef
1 cup beef stock
1 (28-ounce) can crushed tomatoes
4 garlic cloves, minced
4 medium zucchini
Salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
1 pound 95 percent lean ground beef
1 cup beef stock
1 (28-ounce) can crushed tomatoes
4 garlic cloves, minced
4 medium zucchini
Salt
Freshly ground black pepper
1.Preheat the oven to 400°F. Line a
baking sheet with aluminum foil, coat
with cooking spray, and set aside.
with cooking spray, and set aside.
2.In a large heavy-bottomed pan over
medium heat, warm 1 tablespoon of
olive oil. Cook the ground beef, breaking it up periodically, for about 10
minutes, or until fully cooked and no pink remains.
olive oil. Cook the ground beef, breaking it up periodically, for about 10
minutes, or until fully cooked and no pink remains.
3.Add the beef stock and stir to
combine, then add 1 tablespoon of olive
oil, tomatoes, and garlic. Cook on high, covered, for another 10 minutes,
until thickened.
oil, tomatoes, and garlic. Cook on high, covered, for another 10 minutes,
until thickened.
4.While the sauce is cooking, cut off
the ends of the zucchini and halve
them lengthwise. Run the tip of a spoon down the middle of each zucchini
to remove the seeds and part of the zucchini’s flesh to make room for the
sauce.
them lengthwise. Run the tip of a spoon down the middle of each zucchini
to remove the seeds and part of the zucchini’s flesh to make room for the
sauce.
5.Using the remaining 1 tablespoon of
olive oil, brush each zucchini half
with olive oil and season with salt and pepper.
with olive oil and season with salt and pepper.
6.Taste the sauce and season with
salt and pepper. Fill each zucchini boat
evenly with the Bolognese sauce, then place on the baking sheet. Cover the stuffed zucchini with foil and roast for 15 minutes, or until the zucchini are very tender when pierced with a knife. Serve hot.
evenly with the Bolognese sauce, then place on the baking sheet. Cover the stuffed zucchini with foil and roast for 15 minutes, or until the zucchini are very tender when pierced with a knife. Serve hot.
Per Serving:
Calories: 319; Fat: 17g; Protein: 35g; Carbohydrates: 15g; Fiber: 4g; Sugar: 7g; Sodium: 533mg
Calories: 319; Fat: 17g; Protein: 35g; Carbohydrates: 15g; Fiber: 4g; Sugar: 7g; Sodium: 533mg
