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Garlic Butter Zucchini Boat Bolognese

Garlic butter zucchini boat Bolognese: zucchini shells pre-baked until tender, then filled with a thick, slow-simmered meat sauce and finished with blistered mozzarella. A pasta-free Bolognese approach with a glossy garlic butter finish around the edges.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats and filling
  • 4 zucchini large; halved lengthwise
  • 1 lb ground beef
  • 0.5 lb ground pork
  • 1 onion small; finely diced
  • 2 carrots finely diced
  • 2 celery stalks; finely diced
  • 4 garlic cloves; minced
  • 0.5 cup dry red wine
  • 1 can (14.5 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.25 salt to taste
  • 0.25 pepper to taste
Garlic butter and cheese
  • 3 tbsp butter for garlic butter; plus more if needed for brushing
  • 3 garlic cloves; minced, for garlic butter
  • 1.5 cup mozzarella shredded
  • 1 parmesan for serving
  • 1 fresh basil for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep zucchini
  1. Preheat oven to 400°F so it’s ready for baking the zucchini boats.
  2. Halve the zucchini lengthwise and scoop out centers, leaving about a 1/4-inch shell; set the removed zucchini aside.
Cook the Bolognese sauce
  1. Cook ground beef and ground pork with onion, carrot, and celery over medium-high heat until browned, then drain excess fat.
  2. Add minced garlic and cook for 2 minutes, stirring, until fragrant.
  3. Pour in red wine and cook for 2 minutes, then stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper.
  4. Simmer the sauce for 15 minutes until thick and rich, stirring occasionally and scraping up browned bits.
Bake the zucchini boats
  1. Brush the zucchini shells with garlic butter and place them on a sheet pan to pre-bake for 8 minutes.
  2. Fill each pre-baked shell with Bolognese, top with shredded mozzarella, and bake for 15 minutes until the cheese is golden.
  3. Finish by garnishing with parmesan and fresh basil right before serving, letting the herbs keep their bright color.

Notes

For best texture, keep the zucchini shells about a 1/4-inch thick so they hold up after baking. Refrigerate leftovers in an airtight container up to 4 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended because the zucchini can soften after thawing. Dietary swap: use ground turkey instead of beef/pork for a lighter protein while keeping the same simmered sauce.