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.
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.
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