Bolognese stuffed zucchini and mushrooms

I told you, we really love this sauce.  It’s versatile, flavorful, and a total lifesaver when you need a quick dinner that isn’t served by a teenager in drive-thru.  I’m not much for “freezer meals” but I do love having a few things in the freezer that are components of a good meal.  And watch tomorrow for my husband’s favorite use of this sauce.
BOLOGNESE STUFFED ZUCCHINI AND MUSHROOMS
Recipe by My Stained Apron
4 small green zucchini
8 mushrooms, about 1 lb.
1 cup shredded mozzarella or Parmesan
Scoop out the inside of zucchini using a spoon or melon baller, leaving a border of flesh and  being careful not to break the skin.
Pop stems out of mushrooms.
Lay zucchini and mushrooms in single layer in baking pans.
Spoon bolognese sauce into vegetables.
Sprinkle with mozzarella.

Bake at 450 degrees for 15 to 20 minutes.

Bolognese stuffed zucchini and mushrooms

Ingredients

  • 4 small green zucchini
  • 8 mushrooms, about 1 lb.
  • Bolognese sauce
  • 1 cup shredded mozzarella or Parmesan

Instructions

  • Scoop out the inside of zucchini using a spoon or melon baller, leaving a border of flesh and being careful not to break the skin.
  • Pop stems out of mushrooms.
  • Lay zucchini and mushrooms in single layer in baking pans.
  • Spoon bolognese sauce into vegetables.
  • Sprinkle with mozzarella.
  • Bake at 450 degrees for 15 to 20 minutes.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/bolognese-stuffed-zucchini-and-mushrooms/
    Related Posts Plugin for WordPress, Blogger...

    Comments

    1. I pay a quick visit everyday some blogs and blogs to read articles,
      but this webpage presents feature based posts.

    join the conversation

    *