Bolognese Zucchini Boats

Preheat the oven to 350 °F.

Halve the zucchinis and spoon out the pulp. Line a baking tray with parchment paper and place the zucchini halves on top with the cutting side facing up. Finely dice the tomatoes and put in a bowl.

• 2 Zucchinis (~ 15.5 oz)
• 2 Tomatoes (~ 8.5 oz)

Rub the zucchinis with garlic, drizzle with olive oil and season with salt and pepper.

• ½ Garlic clove (~ 0.1 oz)
• 1 tsp Olive oil
• Salt
• Black pepper

Bake for approx. 15 minutes on the middle rack of the oven until the zucchini halves are soft.

Finely chop the onion, garlic, and pepper and put into a bowl.

• ½ Onion, yellow (~ 1.4 oz)
• ½ Garlic clove (~ 0.1 oz)
• ½ Bell pepper, red (~ 2.6 oz)

Fry the minced meat over high heat in a non-stick frying pan.

• 5.3 oz Ground beef

When the meat starts to brown, turn the heat down to medium, add the peppers, onion, tomato paste and garlic and fry for approx. 4-5 minutes.

• 1 tsp Tomato paste

Add the tomatoes and spices and let simmer for approx. 3-4 minutes.

• ½ tsp Thyme leaves, dried
• ½ tsp Oregano leaves, dried

Take the baking tray out of the oven and fill the zucchinis with the meat sauce.

Add the diced zucchini core to the pan and cook for 2 minutes over high heat and serve with the stuffed zucchini.

Enjoy your meal!