Bolognese Stuffed Zucchini Boats

Bolognese Stuffed Zucchini BoatsIngredients

  • 2 large zucchini squash
  • ½ yellow onion, finely diced
  • 3 baby cut carrots, finely diced
  • 1 rib celery
  • 1 ½ cups Bolognese, depending on size of zucchini
  • 2 Tablespoons butter, divided
  • ¼ cup panko breadcrumbs
  • ¼ cup shredded parmesan cheese
  • ½ Tablespoon kosher salt
  • ½ Tablespoon ground black pepper
  • 1 teaspoon Herbs de Provence
  • ½ teaspoon garlic powder

Directions

  1. Preheat oven to 400 degrees. Slice small top layer of zucchini, set aside.
  2. Scrape out inside of zucchini, finely dice, and set aside.
  3. Place hollowed out zucchinis on a small sheet pan and roast in oven until softened, about 20 minutes. Set hollowed zucchinis aside to cool.
  4. Heat small pan over medium-hit heat. Melt butter in pan and add onion, carrot, celery, and finely diced zucchini guts. Cook until veggies soften, about 2 minutes.
  5. Place veggies in a small bowl and add remaining butter, breadcrumbs, and seasonings. Mix well and cool.
  6. Stuff mixture into zucchini boats and top with Antonio Carlos Marinara Sauce and shredded parmesan reggiano.
  7. Cook in oven on a generously greased sheet pan until hot, about 30 minutes.
  8. Heat additional marinara to serve over top if desired.