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Gluten Free

Pork Bolognese Stuffed Zucchini Boats

with Beet & Curly Leaf Salad

Cooking time

25 minutes




710 /serving

Here’s a hot tip: you can enjoy the robust, soul-soothing goodness of bolognese even if you’re shying away from carb-heavy pasta right now. Spoon the sauce into zucchini boats instead, blanketed with gooey, melted mozzarella, rendered bubbling and crispy on top. The zucchini holds up well to the hearty sauce, and its mild, ever so slightly sweet flavour pairs nicely with the pork, tomato, and spices. Serve it with a fresh curly leaf salad on the side.

We will send you:

  • 340g Ground pork (High-protein serving)
  • 3 Zucchini
  • 1 Head of lettuce
  • 100g Julienned beets
  • 100g Mirepoix
  • 30ml Cold-pressed Italian vinaigrette
  • 30g Vegetable demi-glace
  • 213ml Tomato sauce
  • 60g Mozzarella
  • 10g Roasted garlic & red pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

Contains: Milk

You will need:

Large pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
44 g
Saturated Fat
15 g
1420 mg
Total Carbs
31 g
15 g
47 g
7 g
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Roast the zucchini
Preheat the oven to 450°F. Cut the zucchini in half lengthwise. With a spoon, carefully scoop out the flesh from the centre of each zucchini half; roughly chop the flesh. Lay out the zucchini halves cut-sides up on a lined sheet pan and drizzle with oil, season with ⅓ of the spice blend and S&P. Bake in the oven, 6 to 8 minutes, until the zucchini have started to soften.
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Cook the pork
While the zucchini roasts, in a large pan, heat a drizzle of oil on medium-high. Add the mirepoix and cook, 3 to 5 minutes, stirring occasionally, until the vegetables begin to soften; season with ½ the remaining spice blend and S&P. Add the ground pork* and cook, breaking the pork with the back of your spoon, 4 to 6 minutes, until cooked through; season with S&P to taste.
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Prepare the bolognese
To the pan of pork, add the chopped zucchini flesh, tomato sauce, demi-glace and ¼ cup water (double for 4 portions); season with the remaining spice blend and S&P to taste. Cook, stirring frequently, 4 to 6 minutes (6 to 8 minutes for 4 portions), until thickened.
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Assemble & bake the zucchini boats
Divide the pork bolognese between the partially cooked zucchini halves and top with the mozzarella. Bake in the oven, 6 to 8 minutes, until the zucchini is cooked through and the cheese has melted. If desired, switch the oven to broil and cook, 2 to 3 minutes, until golden brown.
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Make the salad
While the zucchini boats cook, roughly chop the lettuce, discarding the root end. In a large bowl, combine the lettuce, beets and as much of the vinaigrette as you’d like; season with S&P to taste. Toss to combine thoroughly.
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Plate your dish
Divide the bolognese stuffed zucchini boats between your plates and serve the salad on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.