Directions

1. Preheat oven to 200C/390F.
2. Slice the zucchinis in half longways and scoop out the seeds in the centre, making a canoe-like shape.
3. Place the zucchini halves onto a lined roasting tray.
4. Spoon the Low Carb Beef Bolognese Sauce into the zucchini canoes, evenly sharing the mixture between the 8 halves.
5. Top the Bolognese with the shredded cheddar cheese.
6. Bake the zucchini boats in the oven for 10-15 minutes, until the cheese is melted and golden brown.
7. Sprinkle with parsley and serve.