Bolognese Zucchini Boats

I love a good meaty sauce, my favorite recipe is from Chrissy Teigen's cookbook, Cravings. You can buy it for less than 20 dollars on Amazon. (I feel obligated to tell you that there's bacon in it. Because that's important. Bacon is important AF.)  The best part about this whole thing is that it's a low-carb recipe. It's the best when healthy things don't suck, am I right?

I used giant pizza cutter to slice 3 large zucchinis, down the middle longways and then scooped out the pulp with a rounded metal teaspoon which worked like a charm. This recipe is pretty much foolproof! Let me know if you have any questions. 

What you'll need:

• Around 3 cups of bolognese sauce, your favorite recipe (but I highly recommend Chrissy Teigen's) 
• 3 large zucchinis 
• 3 tablespoons of olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup parmesan cheese
• Salt and chopped basil leaves for topping

What to do:

1. Make your meat sauce and set it aside in a bowl. Preheat the oven to 375 F.
2. Slice each zuchinni down the middle, longways so that you have 6 halves. 
3. Use a spoon to scoop out the center pulp so that it looks like a lil canoe. I just threw away the extra pulp but you can use it in a smoothie or something if you're creative like that. 
4. Pour the olive oil in a little bowl and add the garlic powder, salt and pepper to it.
5. I used a brush but you can use your hands too to coat the insides of the zucchini with the oil and seasonings.
6. Fill each zucchini boat with a good amount of bolognese sauce and sprinkle with parmesan cheese.
7. Bake for 25 minutes at 375 degrees or until the cheese starts to turn golden and melty.
8. Top with more salt if you want and definitely chopped basil leaves.