Popular
Latest From the Show
How To Make Keto Lasagna-Style Stuffed Zucchini By Rachael
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
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.
Ingredients
For the zucchini:
- 4 medium very firm zucchini (I like lighter green, thick zucchini for stuffing)
- Salt and pepper
- Non-aerosol olive oil spray
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 small onion, finely chopped or grated
- 1 small carrot, finely chopped or grated
- 1 rib celery with leafy tops, finely chopped
- ¼ pound pancetta or smoked pancetta, finely chopped
- 1 ½ pounds ground beef
- 4 cloves garlic, finely chopped or grated
- 2 tablespoons, tomato paste
- ½ cup white wine
- ½ cup beef or chicken bone broth
- One 28-ounce can crushed or diced tomatoes
- 2 cups shredded mozzarella or mozzarella and provolone combined, or 1 sack
- 1 cup grated Parmigiano-Reggiano cheese
For the gluten-free white sauce:
- 4 ounces cream cheese or mascarpone, cut into pieces
- 1 cup cream
- Salt, white pepper and nutmeg, to taste
To serve:
- A few leaves of basil, torn
Yield
Serves: 4 to 6
Preparation
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.