Salt, pepper and garlic powderpepper and garlic powder
3Tbspolive oildivided
1oniondiced
1rib celerydiced
¼lbpancetta or baconfinely chopped
1 ½lbslean ground beef
4clovesgarlicminced
2Tbsptomato paste
½cupbeef or chicken broth
28ozcrushed or diced tomatoes
1cupfinely chopped fresh spinach
2Tbspfinely chopped fresh basil
2cupsshredded mozzarella cheeseKeto option
1cupgrated parmesan cheeseKeto 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.