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Keto Lasagna Style Stuffed Zucchini

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Keto Lasagna-Style Stuffed Zucchini

Keto Lasagna-Style Stuffed Zucchini, If you like lasagna while you are in the Keto diet, you are in the right place. I won’t dwell on you and I’ll leave you with the recipe and ingredients.

Ingredients  for Keto Lasagna-Style Stuffed Zucchini

For zucchini:

5 medium solid zucchini (I like green zucchini)

  • A little salt and black pepper
  • Olive oil spray
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 onion chopped
  • One chopped carrot
  • One chopped celery
  • ¼ lb pancetta or smoked pancetta, finely chopped
  • 1 ½ pounds ground beef
  • Three minced garlic cloves
  • Tomato paste 2 tablespoons and a half
  •  ½ cup white wine
  • ½ cup of beef or chicken broth
  • 28 ounces one can crush or diced tomatoes
  • 2 cups shredded mozzarella or mozzarella and provolone combined, or one bag
  • 1 cup grated Parmigiano Reggiano cheese

For the gluten-free white sauce:

  • 5 ounces of cheese or mascarpone, in small pieces
  • 1 cup cream
  •  Nutmeg, as desired

Instructions;

Heat the oven at 425 degrees Fahrenheit.

Halve the zucchini lengthwise and separate the squash squatter centers, making zucchini boats to fill. Arrange the zucchini on a large baking sheet lined with slavery. Season the zucchini with salt and pepper and sprinkle with olive oil. Roast about 15 minutes, then remove from oven until cool to room temperature.

Meanwhile, add EVOO, onions, carrots and celery to a large deep frying pan over medium to medium heat, then dilute for 5 minutes, add the pancetta and make the fat a little brittle. Add beef and brown and crumble, season with salt and pepper, stir garlic paste and tomato. Add wine, broth and tomatoes, and cook over low heat.

For the white sauce, in a small bowl, melt the cheese and cream together and season with salt, white pepper and nutmeg.

Fill the thick bolognese in boats and eat equal amounts of gluten-free white sauce and top with cheese. Place in the oven and bake until creamy.

Serve stuffed zucchini hot or at room temperature, topped with a few torn basil leaves.

I hope you liked the recipe

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