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Garlic Butter Zucchini Boat Bolognese

Garlic butter zucchini boat Bolognese with pasta-free, slow-simmered meat sauce baked until the mozzarella turns golden and blistered. Scoop, par-bake, fill, then bake again for tender shells and a rich, thick bolognese filling.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 zucchini Large; halved lengthwise
  • 1 lb ground beef
  • 0.5 lb ground pork
  • 1 onion Small; finely diced
  • 2 carrots Finely diced
  • 2 celery Finely diced
  • 4 cloves garlic Minced
  • 0.5 cup dry red wine
  • 1 can (14.5 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • salt and pepper To taste
Garlic butter + topping
  • 3 tbsp butter For brushing
  • 3 cloves garlic Minced; for garlic butter
  • 1.5 cup mozzarella Shredded
  • Parmesan For serving
  • fresh basil For serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep zucchini
  1. Preheat oven to 400°F and set a baking dish or sheet pan inside to warm slightly.
  2. Halve the zucchini lengthwise, then scoop out the centers leaving a 1/4-inch shell; set the scooped centers aside.
  3. Brush the zucchini shells with garlic butter and pre-bake for 8 minutes at 400°F.
Make the bolognese
  1. In a skillet over medium-high heat, cook the ground beef and ground pork with the onion, carrot, and celery until browned, then drain the fat.
  2. Add the garlic and red wine, cook for 2 minutes, and stir to loosen browned bits.
  3. Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper, then simmer for 15 minutes until thick and rich.
Assemble and finish
  1. Fill each zucchini shell with the bolognese, top with shredded mozzarella, and bake for 15 minutes at 400°F.
  2. Finish by garnishing with Parmesan and fresh basil.

Notes

For extra flavor, let the bolognese simmer until it visibly thickens before filling the boats. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven until hot. Freezing is not recommended for the zucchini boats, but you can freeze the bolognese sauce up to 3 months and thaw to reheat. For a dairy light swap, use part-skim mozzarella and add a little extra Parmesan for salty flavor.