Bolognese Stuffed Zucchini with Pesto

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

Posted on Fantastical Sharing of Recipes