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Keto Lasagna Style Stuffed Zucchini

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.

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