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Spag Bowl Zucchini Boats
Spag Bowl Zucchini Boats
Rated 2.2 stars by 6 users
Cuisine
Italian
Prep Time
15 minutes
Cook Time
15 minutes
Zucchini Boats are a creative and healthy twist on the classic Spag Bol that is perfect for a fun meal. With their boat-like shape, these zucchinis are not just visually appealing, but also packed with flavors that everyone will love.
Ingredients
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2 large zucchinis (cut lengthways to make 4 boats)
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500g lean beef mince
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1 Mingle Spag Bol Recipe Base (use the full sachet)
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1 red capsicum, finely diced
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1 cup mushrooms, finely chopped
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1 tbsp tomato paste
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1 jar (approx. 500g) tomato passata
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1 tbsp olive oil
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¼ cup grated cheese (cheddar or mozzarella works well)
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Fresh basil or parsley, to serve
Directions
Preheat oven to 200°C.
Slice the zucchinis in half lengthways. Using a spoon, carefully scoop out the core flesh into a boat shape.
Place on a lined baking tray, lightly drizzle with olive oil and bake for 10 to 15 minutes to soften slightly while you prepare the filling.
Heat olive oil in a large pan over medium heat. Add the beef mince and cook until browned. Stir through the diced capsicum and chopped mushrooms and cook for 3 to 4 minutes until softened.
Add tomato paste and Mingle Spag Bol Recipe Base, and allow to deepen for 2-3 minutes.
Stir through passata and let simmer for 8-10 minutes until thick and rich.
Remove the zucchini from the oven and spoon the spag bol mixture generously into each boat and top with cheese.
Return to the oven and bake for a further 10 to 15 minutes until the zucchini is tender and the tops are golden.
Top with fresh basil or parsley and dig in!
Recipe Video
@recipeclubwithj Who would’ve thought you could make Spag Bol fun like this?! You’ve got to try these Zucchini Boats! 🍝 Ingredients 2 large zucchinis (cut lengthways to make 4 boats) 500g lean beef mince 1 Mingle Spag Bol Recipe Base (use the full sachet) 1 red capsicum, finely diced 1 cup mushrooms, finely chopped 1 tbsp tomato paste 1 jar (approx. 500g) tomato passata 1 tbsp olive oil ¼ cup grated cheese (cheddar or mozzarella works well) Fresh basil or parsley, to serve Method 1. Preheat oven to 200°C. 2. Slice the zucchinis in half lengthways. Using a spoon, carefully scoop out the core flesh into a boat shape. 3. Place on a lined baking tray, lightly drizzle with olive oil and bake for 10 to 15 minutes to soften slightly while you prepare the filling. 4. Heat olive oil in a large pan over medium heat. Add the beef mince and cook until browned. Stir through the diced capsicum and chopped mushrooms and cook for 3 to 4 minutes until softened. 5. Add tomato paste and Mingle Spag Bol Recipe Base, and allow to deepen for 2-3 minutes. 6. Stir through passata and let simmer for 8-10 minutes until thick and rich. 7. Remove the zucchini from the oven and spoon the spag bol mixture generously into each boat and top with cheese. 8. Return to the oven and bake for a further 10 to 15 minutes until the zucchini is tender and the tops are golden. 9. Top with fresh basil or parsley and dig in! #spagbowl #zucchini #bolognese ♬ original sound - burns
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