Bolognese padažu įdarytos ir užkeptos cukinijos

Zucchini stuffed with Bolognese sauce and baked


Servings: 4

Preparation time: approx. 10 min.
Cooking time: approx. 35 - 40 min.

 

Bolognese sauce doesn't just have to be served with pasta or potatoes. If you're looking for a lighter, more vegetable-rich dish, zucchini is a great alternative to the usual side. It pairs perfectly with the rich "Laukinių skonių" Bolognese sauce, and gently browned cheese adds even more flavor to the dish. This is a simple, hearty, and easy-to-prepare way to diversify your usual Bolognese meal and incorporate more vegetables into your daily menu.

 

INGREDIENTS

  • 2 medium zucchini
  • 500 g "Laukinių skonių" Bolognese sauce with venison
  • 100–150 g grated good melting cheese
  • A drizzle of olive oil
  • Freshly ground pepper
  • Fresh basil or parsley for serving


PREPARATION

  • Preheat the oven to 180-190 °C (350-375 °F).
  • Wash the zucchini and cut them in half lengthwise.
  • Scoop out some of the flesh with a spoon, forming small "boats". Leave the edges about 1 cm thick so the zucchini retains its shape while baking.
  • Place the zucchini in a baking dish and lightly drizzle with olive oil.
  • Generously fill each zucchini half with "Laukinių skonių" Bolognese sauce with venison.
  • Place the prepared zucchini in the preheated oven and bake for about 20–25 minutes.
  • Then remove from the oven and sprinkle generously with grated cheese.
  • Return to the oven and bake for another 10–15 minutes, until the zucchini is tender, the filling is heated through, and the cheese is melted and lightly browned.
  • If you want a more intensely browned cheese, you can turn on the oven's grill function for the last few minutes.

 

SERVING

  • Serve the baked zucchini sprinkled with fresh basil or parsley.
  • This dish doesn't require any additional side dishes – the zucchini here replaces traditional pasta or potatoes. If desired, you can serve a simple fresh leafy green salad alongside.

Wine recommendations
Medium-bodied red wines, such as Chianti, Sangiovese, or Barbera, will pair perfectly with zucchini stuffed with venison bolognese.
If you prefer a lighter option, choose a fruitier Pinot Noir, which won't overpower the zucchini and will complement the venison flavor well.
Back to blog