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Garlic Butter Zucchini Boat Bolognese

Garlic butter zucchini boat Bolognese with a pasta-free, slow-simmered meat sauce. Zucchini are pre-baked for a firm shell, then filled and baked again until the mozzarella turns golden and blistered.
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Prep Time 20 minutes
Cook Time 43 minutes
Total Time 1 hour 3 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Boats
  • 4 zucchini Halve lengthwise and scoop out centers, leaving a 1/4-inch shell.
Bolognese Filling
  • 1 lb ground beef Cook until browned; drain excess fat after browning.
  • 0.5 lb ground pork Cook with beef for a richer Bolognese flavor.
  • 1 onion Finely diced.
  • 2 carrots Finely diced.
  • 2 celery Finely diced.
  • 4 cloves garlic Minced.
  • 0.5 cup dry red wine Used to deglaze and build flavor; cook 2 minutes.
  • 1 can (14.5 oz) crushed tomatoes Stir in with tomato paste and simmer until thick.
  • 2 tbsp tomato paste Adds depth and body to the sauce.
  • 1 tsp Italian seasoning Seasoning for the simmering sauce.
  • salt To taste.
  • pepper To taste.
Garlic Butter and Cheese
  • 3 tbsp butter For garlic butter to brush on zucchini shells.
  • 3 cloves garlic Minced for garlic butter.
  • 1.5 cups mozzarella Shredded; top to blister and turn golden.
  • parmesan For serving.
  • fresh basil For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and start the oven
  1. Preheat the oven to 400°F.
  2. Halve the zucchini lengthwise and scoop out the centers, leaving about a 1/4-inch shell; set the scooped zucchini aside.
Cook the Bolognese sauce
  1. In a large skillet over medium-high heat, cook the ground beef and ground pork with the diced onion, carrot, and celery until browned, then drain excess fat.
  2. Add the minced garlic and dry red wine, then cook for 2 minutes while stirring.
  3. Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper, then simmer for 15 minutes until thick and rich.
Pre-bake and finish the zucchini boats
  1. Brush the zucchini shells with garlic butter, then pre-bake for 8 minutes at 400°F.
  2. Fill each zucchini shell with the Bolognese, top with shredded mozzarella, and bake for 15 minutes at 400°F until the cheese is golden.
  3. Garnish with parmesan and fresh basil before serving.

Notes

For the best zucchini texture, keep the shell thickness close to a 1/4-inch so it stays sturdy after the second bake. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 350°F oven until hot. Freezing is not recommended because zucchini can turn watery. Dietary swap: use a plant-based ground substitute to make this vegetarian-style low-carb Bolognese.