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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.
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.