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Courgette or Zucchini Boats with Bolognese Sauce (Paleo Friendly)

A light, Paleo friendly supper. 
Print Recipe
Prep Time 1 hour 2 minutes
Cook Time 6 hours 7 minutes
Total Time 7 hours 8 minutes
Servings 4

Ingredients
  

  • 1 tsp coconut oil
  • 1 large white onion chopped
  • 1 stick celery chopped
  • 2 carrots peeled, finely chopped
  • 2 garlic cloves peeled, minced
  • 500 g lean beef or steak mince
  • 3 tablespoons tomato puree
  • 500 ml made-up beef stock or homemade bone broth
  • 400 g/1 tin chopped tomatoes
  • 1 tablespoon mixed herbs
  • 8 zucchini/courgettes halved
  • 1 tbsp avocado oil
  • 4 tsp chopped hazelnuts
  • Sea salt and freshly ground pepper

Instructions
 

  • Add the coconut oil to a large frying pan or stovetop casserole pan and gently fry the finely chopped onions, celery, carrots and garlic for around 7 minutes on a low heat.
  • Add the mince and fry for another few minutes, breaking it up with a wooden spoon. Fry until browned (around 5-10 minutes).
  • Stir in the tomato puree, then pour in the beef stock. Allow to bubble on a medium heat for 5 minutes. Tip in the chopped tomatoes and sprinkle in the mixed herbs. Cover and simmer for an hour, stirring occasionally.
  • When the Bolognese sauce is almost ready, pre-heat the oven to 200C/180C fan/gas 6. 
  • Take a teaspoon and scoop out some of the middle of each half of the zucchini/courgette. Chop the pulp finely and add it to the Bolognese sauce. Stir replace the lid and continue cooking the sauce.
  • Place the zucchini/courgette on a baking tray lined with baking paper, drizzle with avocado oil, season with salt and pepper and bake in the oven for 15 minutes.
  • Remove the zucchini/courgette boats from the oven and top each ‘boat’ with some of the Bolognese sauce. Sprinkle each boat with hazelnuts and return to the oven for a further 15 minutes. Serve straight away.