Bolognese Stuffed Zucchini with Pesto

Summertime means time for zucchini and these zucchini boats are stuffed with delicious bolognese and topped with pesto.

I finally have had luck with finding zucchini in the summertime. For years, it seems like zucchini...which is a summer squash...was completely MIA in the summer. I like to plan lots of zucchini recipes when it's available because it is my favorite veggie. This recipe was high on my list because I adore bolognese and pesto is my life blood (as I have stated many-a-time). It was everything that I could have wanted and it's the perfect summer dish!

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What you need:

• 1 Tbsp. EVOO
• 1 medium red onion, finely chopped
• 6 to 8 small zucchini
• Salt and pepper, to taste
• 1 lb. ground beef
• 1 tsp. dried oregano
• 1 1/2 cups tomato basil sauce
• 1/3 cup pesto

Directions:

1. Heat a large skillet over medium heat and add oil. Saute onion for about 10 minutes or until it begins to brown.
2. Meanwhile, cut zucchini in half lengthwise and scoop out inside leaving a rim around the outer edges. Reserve pulp for filling.
3. Place zucchini boats on a parchment paper-lined baking sheet and sprinkle with salt. 
4. Roast in a preheated 400 degree oven while you make the filling.
5. Add ground beef to onions and turn heat up to medium-high. Brown and crumble until no longer pink.
6. Chop reserved pulp and add to ground beef and onion. Then salt and pepper to taste.
7. Add oregano and tomato basil sauce. Bring to a simmer and cook for 5 minutes, stirring to prevent sticking. Remove from heat.
8. Remove zucchini from oven. Blot dry if there is moisture in the center. 
9. Top each with bolognese sauce and bake for 15 to 20 minutes.
10. Drizzle with pesto and serve.

Recipe from A Calculated Whisk

Another one of my favorite zucchini boat recipes is this Pesto Quinoa Zucchini Boats. Bring me all the stuffed zucchini because I cannot get enough including this Vegetable and Quinoa Stuffed Zucchini from Taste, Love, and Nourish.

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