Bolognese Stuffed Zucchini Boats

Ingredients

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

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Directions

Preheat oven to 400 degrees. Slice small top layer of zucchini, set aside. Scrape out inside of zucchini, finely dice, and set aside. Place hollowed out zucchinis on a small sheet pan and roast in oven until softened, about 20 minutes. Set hollowed zucchinis aside to cool. 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. Place veggies in a small bowl and add remaining butter, breadcrumbs, and seasonings. Mix well and cool. Stuff mixture into zucchini boats and top with Bolognese and shredded parmesan reggiano. Cook in oven on a generously greased sheet pan until hot, about 30 minutes. Heat additional marinara to serve over top if desired.