Zucchini Stuffed with Bolognese and Cheese. Summer zucchini is 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 quick and easy meal when you need one!
Enjoy!!
*You can follow along with our step-by-step directions, or jump down to the bottom of this post for our full recipe card!
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
-
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, 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.
Serves 3
Thanks for Pinning!
Zucchini Stuffed with Bolognese and Cheese
Author: 2 sisters recipes
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 3 servings
Zucchini Stuffed with Bolognese and Cheese. Summer zucchini is hollowed out and stuffed with a thick meaty Bolognese sauce, topped with grated cheese and shredded mozzarella, then baked until golden. A simple recipe to make and an ideal meal for the entire family.
Ingredients
- 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
Instructions
- 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
Notes
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.
Also, keep in mind, ovens will vary with cooking times,and that depends on the age of the oven you are using.
If you make these zucchini stuffed with Bolognese and cheese, let us know and leave a comment! I’m sure your experience will help our readers and it will help us too! Also, snap a photo and share! Hashtag it on Instagram @2sistersrecipes, and on Pinterest if you like.
We’d love to see what you make!
Don’t forget to enter your email address in our ‘Subscribe Box’ and get our recipes FREE everytime we post! Also, follow us on Facebook and Twitter.
Have a great day! 🙂 Wishing everyone a Happy 4th of July!!
19 Comments
Roz Corieri Paige
August 18, 2013 at 2:37 amStuffing zucchini with bolognese and cheese is one of the treats of late summer! You've just reminded me to bake some too! Your photos are perfect!
xo
Roz
annaliz
August 19, 2013 at 1:24 amThanks Roz, its a fast dish for me to get to the table, I am glad I reminded you!
Vicki Bensinger
August 18, 2013 at 3:14 pmYour recipes are so mouthwatering delicious looking. I literally salivate the minute I look at a photo. Great recipe and one the entire family will love.
annaliz
August 19, 2013 at 1:26 amThanks Vicki – let me know how it turns out!
Tricia Buice
August 19, 2013 at 12:20 amWhat a perfect way to use zucchini. It really does look amazingly delicious. Yum! Yeah Mom! (Thanks for the lovely pink card I received in the mail! Whoohoo!)
annaliz
August 19, 2013 at 1:32 amYou're very welcome! Enjoy!
Joanne
August 19, 2013 at 12:06 pmAll this cheesy goodness!! Love it.
SavoringTime in the Kitchen
August 19, 2013 at 12:41 pmI might actually get my husband to eat zucchini with this recipe! I have two plants that are starting to give me all the zucchini I will need (and probably more) so I can't wait to try this one!
annaliz
August 19, 2013 at 2:01 pmYes me too! Its the only way I get my picky eaters to get some veggies as well, its a trick our mom used to do all the time to get us kids to eat better. Let us know how it works for you!
Andj
August 20, 2013 at 2:29 pmI love veggie-centric dishes like this. I usually stuff zucchini with rice/tomatoes etc but this bolegnese looks amazing! And the cheese! Yum
annaliz
August 20, 2013 at 5:08 pmHI Andj! Wow..Zucchini stuffed with rice and tomatoes sounds really good too! We can stuff them a hundred ways right? Try ours and let us know how they turn out!
Cheri Savory Spoon
August 14, 2015 at 3:47 amHi Anna and Liz, I love stuffed zucchini, my husband would love it even better if I made this recipe!
annaliz
August 18, 2015 at 4:58 amThanks Cheri for the lovely comment! We hope your husband will love this one too! Have a great week!
Lucie
August 14, 2015 at 2:12 pmIve only ever really had zucchini grated in salad so love the sound of this recipe! Thank you!
theglowwithin.com
annaliz
August 18, 2015 at 4:59 amYou're welcome Lucie! And thank you stopping by!!
SavoringTime in the Kitchen
August 14, 2015 at 5:15 pmWould you believe I've never made a stuffed zucchini? These honestly look so delicious I can't wait to amend my lack of experience soon, especially now that I can find beautiful zucchini at the farmers market – by the boatloads! Having your bolognese sauce on hand in the freezer is something I'm also going to make the first rainy day that I have free. Seriously salivating right now!
annaliz
August 18, 2015 at 5:04 amThanks Sue! Well then, we're excited for you to try them!
Amy
August 17, 2015 at 6:47 amThis is such a fun recipe! What a great way to use up zucchini. 🙂
annaliz
August 18, 2015 at 5:13 amThanks Amy. stuffing zucchini is so much fun and easy, your kids will love them too!