Keto Lasagna Style Stuffed Zucchini Recipes

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KETO LASAGNA-STYLE STUFFED ZUCCHINI



Keto Lasagna-Style Stuffed Zucchini image

This recipe first appeared on the Rachael Ray Show. These keto-friendly stuffed zucchini boats hit the spot when you're craving lasagna but are counting carbs.Rach created this recipe for her buddy, athlete, author and filmmaker Tim Tebow, who says he's been on the keto diet since 2012.

Provided by Rachael Ray

Number Of Ingredients 1

For the zucchini:4 medium very firm zucchini (I like lighter green, thick zucchini for stuffing)Salt and pepperNon-aerosol olive oil spray2 tablespoons extra-virgin olive oil (EVOO)1 small onion, finely chopped or grated1 small carrot, finely chopped or grated1 rib celery with leafy tops, finely chopped¼ pound pancetta or smoked pancetta, finely chopped1 ½ pounds ground beef4 cloves garlic, finely chopped or grated2 tablespoons, tomato paste½ cup white wine½ cup beef or chicken bone brothOne 28-ounce can crushed or diced tomatoes2 cups shredded mozzarella or mozzarella and provolone combined, or 1 sack1 cup grated Parmigiano-Reggiano cheeseFor the gluten-free white sauce:4 ounces cream cheese or mascarpone, cut into pieces1 cup creamSalt, white pepper and nutmeg, to tasteTo serve:A few leaves of basil, torn

Steps:

  • Preheat oven to 425˚F. Halve zucchini lengthwise and scrape out seedy centers of the squash, making zucchini boats for filling. Arrange the zucchini on a large parchment-lined rimmed baking sheet. Season the zucchini with salt and pepper and spray with olive oil. Roast about 15 minutes, then remove from oven to cool to room temperature.Meanwhile, to a large deep skillet over medium to medium-high heat, add EVOO, onion, carrot, and celery, soften 5 minutes, then add pancetta and render fat to lightly crisp. Add beef and brown and crumble, season with salt and pepper, then stir in garlic and tomato paste. Add wine, broth and tomatoes and simmer sauce to thicken.For the white sauce, in a small pot, melt cream cheese and cream together and season with salt, white pepper and nutmeg.Fill the thickened bolognese into boats and top with equal amounts of gluten-free white sauce and top with the cheeses. Place back in oven and bake until brown and bubbly. Serve stuffed zucchini hot or at room temperature topped with a few leaves of torn basil.

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