FILLED ZUCCHINI
With today’s hectic schedules, it is hard to find the time to prepare a healthy weeknight dinner. The bolognese sauce in this recipe is super easy and versatile. You can prepare it ahead of time and just put the meal together whenever you need. It is rich in protein and vegetables, providing a wholesome meal to replenish energy for the whole family. You can either fill zucchini, bell peppers, or spoon it over spaghetti squash. Don’t forget to add plenty of yummy cheese on top!
SERVES 4
INGREDIENTS
4 small zucchini
for the bolognese sauce:
1 lb grassfed ground beef
1 tbsp ghee
18.3 oz (520g) crushed tomatoes
7 oz (200g) tomato paste
1 small onion diced
1 clove garlic minced
1 tsp Italian seasoning
1 tsp sea salt
pepper
2 cups emmental and or parmesan cheese grated
INSTRUCTIONS
For the Bolognese Sauce:
Add the ghee to a large skillet and melt on high heat. Add the onions and fry until they turn translucent. Add garlic and cook for two more minutes.
Add the ground beef and break apart while frying until the meat is fully cooked.
Add the canned tomatoes, sea salt, and Italian seasoning. Cook for 30 more minutes, stirring occasionally.
For the zucchini:
Halve the zucchini with a sharp knife and using a small spoon, scrape out the seeds. Place the zucchini on a rimmed baking sheet.
Fill zucchini with Bolognese Sauce and cover generously with the grated cheese.
Bake the zucchini at 350°F in the middle of the oven for about 30 minutes until zucchini are soft.
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