ingredients

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• ✓6 whole zucchinis, cut lengthways
• ✓1 large brown onion, diced
• ✓2 large garlic cloves, crushed
• ✓1 small red chilli, finely sliced
• ✓4 mushrooms, sliced
• ✓500g lean beef mince
• ✓800g can of diced tomatoes
• ✓2 tbsp tomato paste
• ✓Salt and pepper to taste
• ✓1 tbsp dried oregano
• ✓1 tsp mustard powder
• ✓3 tbsp parmesan cheese, grated
• ✓1/4 cup extra grated parmesan, for topping
• ✓1 tbsp olive oil

method

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1. 1

   Preheat oven to 200°C fan-forced.

2. 2

   Slice the zucchini lengthways and scrape out the middle using a small spoon, keeping a small edging around the zucchini. Keep the insides!

3. 3

   In a deep pot, heat olive oil over a medium to high heat.

4. 4

   Add onion, garlic, chilli to the hot pot until onion becomes translucent, around 3-4 minutes.

5. 5

   Add zucchini insides and mushroom and cook until all water evaporates from the bottom of the pot, around 6-8 minutes.

6. 6

   Add mince and use your stirring utensil to break apart the mince into small pieces. Cook until mince is browned and cooked through with no pink remaining, and all water has evaporated from the bottom of the pot.

7. 7

   Add tomato paste and canned tomato and continue to stir.

8. 8

   Add mustard powder, salt, oregano, pepper and stir.

9. 9

   Add the 3 tbsp grated parmesan to the pot and continue to stir.

10. 10

    Cover with a lid and leave sauce to simmer for a further 5-10 minutes, continuously stirring.

11. 11

    Spoon the bolognese sauce into the zucchini boats and top with extra parmesan cheese.

12. 12

    Place into the oven for 40 minutes or until the zucchini is tender.

13. 13

    Eat!