This zucchini boat bolognese is a fantastic weeknight dinner. Zucchini halves are brushed with garlic butter, filled with a hearty bolognese, topped with cheese, then baked until bubbly and golden. Simple, comforting, and delicious.
It’s zucchini boat season—though honestly, these are great any time of year.
If you’ve got a bounty of garden zucchini, these boats are an ideal way to use them. Each zucchini half gets a coating of garlic butter, a spoonful of savory ground turkey bolognese, a blanket of melty cheese, and then a short bake until everything is warm and browned. They’re a family favorite here.
The bolognese-stuffed zucchini are filling but still feel fresh thanks to the zucchini base. The bottoms keep a little bite, adding nice texture to each forkful.
This recipe works well for busy nights because the weeknight ground turkey bolognese comes together quickly, and it’s easy to make ahead. The sauce is packed with vegetables, a touch of red wine, and plenty of parmesan—the flavors develop as it rests, but it’s also delicious right away.
My kids absolutely love these, which makes them perfect for getting some extra vegetables into the meal. If you prefer a vegetarian option, you can swap the turkey for a lentil bolognese that offers excellent texture and satisfying flavor.
That golden, bubbly cheese on top is everything.
For this version I use a quick weeknight ground turkey bolognese. It’s inspired by a favorite longer-simmering bolognese, but this shortcut keeps things fast and flavorful. You can make the sauce ahead and assemble the boats when you’re ready to bake.
If you want to omit meat entirely, try a lentil and vegetable bolognese for a satisfying swap—its texture is so convincing it can fool even picky eaters.
The garlic butter brushed over the zucchini is my favorite touch. I melt butter with garlic and brush it over the cut zucchini—this adds richness and a lovely savory layer that complements the sauce and cheese.
Finish the boats with plenty of grated parmesan and torn fresh basil for a perfect balance of comfort and brightness.
These zucchini boats reheat well, making them great leftovers for lunch. The zucchini may soften a bit in the fridge, but the flavors remain rich and satisfying.
There’s never a wrong choice when dinner is saucy and cheesy.
Zucchini Boat Bolognese
Zucchini Boat Bolognese
4 people
35 mins
25 mins
1 hr
Ingredients
- 1 tablespoon olive oil
- Kosher salt and pepper
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms, chopped
- 1 pound lean ground turkey (about 94% lean)
- 2 tablespoons tomato paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon brown sugar
- 1/2 cup dry red wine
- 1 (14-ounce) can fire-roasted tomatoes
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup freshly grated parmesan, plus more for serving
- 1 cup freshly grated mozzarella or provolone
- 4 medium zucchini, halved lengthwise
- 2 tablespoons unsalted butter
- Fresh basil, for topping
Instructions
- Note: To make this vegetarian, use a lentil bolognese instead of turkey.
- Heat a large pot over medium heat and add the olive oil. Add the diced onion with a pinch of salt and pepper and cook, stirring occasionally, until softened, about 5–6 minutes. Add the garlic and mushrooms and cook another 5–6 minutes until the mushrooms soften.
- Add the ground turkey and break it up with a wooden spoon. Cook, stirring and breaking apart, until no longer pink, about 6–8 minutes. Stir in the tomato paste, dried basil, oregano, red pepper flakes, and brown sugar. Cook for 2 minutes.
- Add the wine, fire-roasted tomatoes, crushed tomatoes, and parmesan. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or longer if you have time. The sauce can be made ahead.
- Preheat the oven to 400°F (200°C).
- Slice each zucchini lengthwise and place the halves cut-side up on a baking sheet. Scoop out some of the center to create a well; reserve the scooped zucchini to add to the sauce if desired.
- Melt the butter in a small saucepan and stir in the remaining garlic. Brush the garlic butter over each zucchini half and season with salt and pepper.
- Fill each zucchini boat with the bolognese, top with the grated mozzarella, and bake 20–25 minutes until the cheese is melted, bubbly, and golden. Serve topped with fresh basil and extra parmesan.
Did you make this recipe?
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Such a love boat.