Zucchini Stuffed with Bolognese and Cheese. Summer zucchini are hollowed out and stuffed with a thick meaty Bolognese sauce, topped with grated cheese and shredded mozzarella, then baked until golden. A simple recipe anyone can put together as an ideal meal for the entire family.
Zucchini is in full season and what better way to whip up a simple delicious meal?
All you need to make these easy zucchini boats is to stuff them with your favorite ingredients and just place them onto your outside grill, or pop them right in the oven.
I haven’t made this zucchini stuffed with bolognese and cheese in a while, and since my family was craving for it, I decided to revive it again from our archives.
Fresh zucchini stuffed with a meat sauce and topped with melted cheese makes a perfect one-dish meal!
Plus, it’s a full meal containing lots of protein and complex carbohydrates, the good carbs! Our mom LOVES to stuff vegetables and serve them as an easy meal during the summer months. This idea for a fast & easy meal comes from our mom, and she gets all the credit for this one.
We love zucchini any which way she makes them, sautéed, baked, steamed, but the one way we love them the most is stuffed!
The taste and flavors are so delicious that I make these Stuffed Zucchini with Bolognese and Cheese often! They’re that good! And you can be sure, this is a tried and true recipe!
The best part? Just a quick prep and bake!
As long as you have extra meaty sauce in your fridge or freezer, this is a meal that comes together in no time!
I always make a huge batch of our mom’s Bolognese Sauce, usually, on a rainy day or weekend, divide it into smaller containers and then freeze them. Then defrost one each week to make different meals for dinner.
With this recipe, you can even use your favorite already made jar sauce of bolognese, if you like.
Well now that you know how to make our zucchini boats, all you really need is to make a leafy green salad as a side and dinner is done!
For more gluten-free zucchini boats like this one, try our Quinoa Stuffed Zucchini and our Zucchini Stuffed with Sausage Ragu and Cheese! A great way to make a quick and easy meal when you need one!
*You can follow along with our step-by-step directions, or jump down to the bottom of this post for our full recipe card!
Ingredients for Zucchini Stuffed with Bolognese and Cheese:
3 medium-size Zucchini
1 to 2 cups already prepared Bolognese Sauce
3 Tbsp. Parmesan cheese
1 cup shredded reduced-fat Mozzarella
salt and fresh cracked pepper to taste
1. Preheat oven to 350 degrees. Lightly spray a (3 quart) baking dish or a Pyrex dish with cooking oil and set aside.
2. On a cutting board, slice zucchini lengthwise, using a teaspoon and scoop out the seeds from the center and lightly scrape the sides to remove all seeds from the zucchini, then transfer on a baking dish. Lightly season hollowed zucchini with some salt.
3. Fill each zucchini boat with some Bolognese sauce. Scatter on top with some grated Parmigiano cheese, about 1 teaspoon or more, if needed. Then top with some shredded mozzarella, and add some fresh cracked pepper to taste.
Here is where you can add more shredded mozzarella to your liking.
4. Bake for 20 to 25 minutes, or until golden color. Zucchini is also done when you poke it with a fork to see if they are tender and soften. For softer and more cooked zucchini, bake 10 minutes more. Remove and serve. Yields: 2 zucchini boats per person.
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- 3 medium-size Zucchini
- 1 to 2 cups Bolognese Sauce
- 3 Tbsp. grated Parmesan cheese
- 1 cup shredded reduced-fat Mozzarella, and extra if you prefer
- salt and fresh cracked pepper to taste
- organic olive oil cooking spray
- Preheat oven to 350 degrees. Lightly spray a (3 quart) baking dish or a Pyrex dish with cooking oil and set aside.
- On a cutting board, slice zucchini lengthwise, scoop out the seeds from the center and place on a baking dish. Lightly season hollowed zucchini with some salt.
- Fill each zucchini boat with some Bolognese sauce. Scatter on top each one with some grated Parmesan cheese.
- Then top each one with shredded mozzarella, and add some fresh cracked pepper to taste.
- Bake for 20 to 25 minutes, or until golden color. You can also poke the zucchini with a fork to see if they are tender and cooked. For softer and more cooked zucchini, bake 10 minutes more. Remove and serve. Yields 2 zucchini boats per person.
- Serves 3
If you use large size zucchini, you will need more baking time, about 10 to 15 minutes more.
Also, keep in mind, ovens will vary with cooking times,and that depends on the age of the oven you are using.