Zucchini Bolognese al Forno

Name: Zucchini Bolognese al Forno
Yield: Serves 4
Cuisine: Italian
Ingredients: ½ teaspoon red pepper flakes; 1 cup (7 oz/220 g) canned crushed tomatoes; ¾ cup (3 oz/90 g) grated Parmesan cheese; ½ lb (250 g) ground pork; 2 tablespoons chopped fresh basil; 1½ teaspoons fennel seeds; ¾ lb (375 g) lean ground beef; Kosher salt and freshly ground black pepper; 4 zucchini (about 1½ lb/750 g total)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

Simple to make, this dinner is Italian comfort food at its best. Lean ground beef, which produces less fat during cooking, is the best choice for this dish. For a delicious twist, use spicy bulk sausage instead. Add any extra stuffing to the pan to cook on its own; it’s terrific scooped up with bread. Pour a Barolo alongside.

Ingredients

4 zucchini (about 1½ lb/750 g total)
Kosher salt and freshly ground black pepper

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 375°F (190°C). Line a sheet pan with aluminum foil.
Cut the zucchini in half lengthwise. Using a small spoon, gently scoop out the seeds from each half to create a pocket. Season the zucchini with salt and place, cut side up, on the