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Meat, Tomato, and Mozzarella Stuffed Zucchini Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 12 reviews
  • Author: Lora
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

These Meat, Tomato, and Mozzarella Stuffed Zucchini Cups are a delicious and hearty low-carb dish perfect for a family dinner or a special gathering. Zucchini slices hollowed into cups are stuffed with a savory blend of ground beef, ground turkey Italian sausage, sautéed vegetables, tomato-basil pasta sauce, and melty mozzarella cheese, then baked to golden perfection. This recipe offers a comforting way to enjoy flavorful meat and cheese with a healthy vegetable base, providing a balanced and satisfying meal.

Ingredients

Vegetables

  • 2 large zucchini or yellow squash, about 12 inches long
  • 1/2 cup finely chopped onion
  • 1 green pepper, finely chopped
  • 2 tablespoons finely minced fresh garlic

Meat

  • 1 lb. ground beef
  • 12 oz. ground turkey, turkey Italian sausage

Cheese & Sauce

  • 2 cups mozzarella or other mild white cheese (divided into 1 1/2 cups and remaining)
  • 2 cups flavorful tomato-basil pasta sauce (with low sugar)

Seasoning & Oil

  • 4 teaspoons olive oil (divided as 2 tsp. + 2 tsp., or more depending on pan)
  • 1-2 teaspoons Spike seasoning (optional but recommended)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed zucchini cups.
  2. Prepare Vegetables: Finely chop the onion and green pepper to use in the sauté mixture.
  3. Sauté Onions and Peppers: Heat 2 teaspoons of olive oil in a non-stick pan over medium heat. Add the chopped onion and green pepper, cooking for 3-4 minutes until they begin to soften.
  4. Add Garlic: Add the finely minced garlic to the pan and sauté for about 1 more minute, taking care not to brown the garlic to keep its delicate flavor.
  5. Remove Veggies: Transfer the cooked onion, pepper, and garlic mixture to a bowl and set aside.
  6. Cook Meat: Add 2 more teaspoons of olive oil to the pan. Crumble in the ground beef and ground turkey (or turkey Italian sausage). Season with 1-2 teaspoons of Spike seasoning if using. Cook over medium heat until the meat is well browned and cooked through.
  7. Drain Excess Fat: Tilt the pan slightly to separate any extra fat from the meat, and spoon it out to reduce greasiness as desired.
  8. Combine Meat and Veggies: Return the sautéed onion, pepper, and garlic mixture back to the cooked meat, stirring to combine thoroughly.
  9. Add Tomato Sauce and Simmer: Pour in the tomato-basil pasta sauce. Let the mixture simmer until it thickens and most of the liquid has cooked off, approximately 10 minutes. Then turn off the heat and let it cool slightly.
  10. Prepare Zucchini Cups: While the meat mixture cools, slice the zucchini into 2-inch thick rounds, discarding the ends. Using a sharp spoon or melon baller, carefully hollow out the centers, leaving about 1/4 inch of zucchini flesh around the edges to prevent leaks during baking.
  11. Arrange Zucchini: Spray a baking sheet with nonstick spray. Stand the hollowed zucchini cups upright with the open side facing up on the baking sheet.
  12. Mix Cheese into Meat: Stir 1 1/2 cups of grated mozzarella cheese into the slightly cooled meat mixture until evenly combined.
  13. Fill Zucchini Cups: Spoon the meat and cheese mixture into each zucchini cup, pressing down firmly and mounding slightly over the top for a generous filling.
  14. Bake First Time: Place the baking sheet in the preheated oven and bake for 20 minutes to cook the zucchini and heat the filling.
  15. Add Remaining Cheese: Remove the baking sheet from the oven and sprinkle the remaining cheese over each stuffed zucchini cup for a cheesy topping.
  16. Bake Until Golden: Return the zucchini cups to the oven and bake for another 10-15 minutes until the zucchini is tender when pierced with a fork and the cheese is melted and lightly browned.
  17. Serve: Remove from the oven and serve the stuffed zucchini cups hot for a delightful meal.

Notes

  • You can substitute the ground turkey with turkey Italian sausage for more robust flavor.
  • Using a flavorful tomato-basil pasta sauce with low sugar keeps the dish balanced and not overly sweet.
  • Be careful not to scoop too much zucchini from the cups to avoid leaks during baking.
  • Spike seasoning adds a unique blend of herbs and spices but can be omitted if unavailable.
  • Leftover stuffed zucchini cups can be refrigerated for 2-3 days and reheated in the oven.
  • For a vegetarian version, replace meat with crumbled tempeh or cooked lentils.

Find it online: https://meallora.com/meat-tomato-and-mozzarella-stuffed-zucchini-cups-recipe/