Bolognese-Style Stuffed Zucchini
This recipe feeds 4-6
Ingredients
- 4 very firm zucchini
- Salt, pepper and garlic powder pepper and garlic powder
- 3 Tbsp olive oil divided
- 1 onion diced
- 1 rib celery diced
- ¼ lb pancetta or bacon finely chopped
- 1 ½ lbs lean ground beef
- 4 cloves garlic minced
- 2 Tbsp tomato paste
- ½ cup beef or chicken broth
- 28 oz crushed or diced tomatoes
- 1 cup finely chopped fresh spinach
- 2 Tbsp finely chopped fresh basil
- 2 cups shredded mozzarella cheese Keto option
- 1 cup grated parmesan cheese Keto option
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- Halve zucchini lengthwise and scrape out seeds from the center of squash, making a boat for filling. Season boats with salt, pepper and garlic powder and lightly rub with olive oil. Roast, cut side up about 15 minutes. Remove from oven and cool to room temperature.
- Meanwhile add 2 Tbsp olive oil, onion and celery to a large skillet and soften about 5 minutes. Add pancetta and cook to lightly crisp. Add beef, seasoned with salt and pepper. Brown and crumble, then stir in garlic and tomato paste. Add broth, tomatoes, spinach and basil; simmer to thicken.
- Evenly fill the boats with sauce and top with cheeses (Keto option). Place back in oven and bake until browned and bubbly. Serve hot.