Zucchini Stuffed with Bolognese and Cheese

Zucchini Stuffed with Bolognese and Cheese. Summer zucchini is hollowed out and stuffed with a thick meaty Bolognese sauce, topped with shredded mozzarella, then baked until golden. A simple recipe anyone can put together for 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 do is 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 in a while, and since my family was requesting it I decided to revive it again from our archives. Fresh zucchini with meat, cheese and sauce makes a perfect one dish meal!

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.

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 is so delicious that I make this Stuffed Zucchini with Bolognese and Cheese over and over again.  It’s that’s good!  The bonus to this recipe?  Quick and easy to make and bake!  Best of all, you won’t need a lot of time.

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.

Each week I defrost one to make different meals for dinner.  Easy ideas on how to make a quick meal comes from our mom.  We have to give her all the credit with this one.

Well now that you know how to make our zucchini boats, all you really need is to make a leafy green salad and dinner is done!

You can also try our Quinoa Stuffed Zucchini for another gluten-free dish and meatless meal!  Enjoy!

Zucchini Stuffed with Bolognese and Cheese

• 3 medium size Zucchini
• 1 to 2 cups Bolognese Sauce
• 3 Tbsp. Parmesan cheese
• 1 cup shredded reduced-fat Mozzarella
• salt and fresh cracked pepper to taste
• organic olive oil cooking spray

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, scoop out the seeds from the center and place on a baking sheet.  Lightly season hollowed zucchini with some salt.

3.  Fill each zucchini boat with some Bolognese sauce.  Scatter with some Parmigiano grated cheese.
Then top with shredded mozzarella, and add some fresh cracked pepper to taste.

4.  Bake for 20 to 25 minutes, or until golden color.  For softer and more cooked zucchini, bake 10 minutes more.  Remove and serve. Yields 2 per person.

Serves 3