Still on a Zucchini kick. So I went to the store to buy some zucchini, and it was on sale, so I of course bought five dollars worth of zucchini. I guess it’s safe to say I have a small obsession.
This is a little bit like the zucchini boats except a different type of meat/sauce inside, compared to the boats. This mixture is more of a pasta sauce mixture, bolognese if you will. And this recipe calls for THICK ones, so be prepared when you get the zucchinis from the store that they are of a large circumference.
Meat, Tomato, and Mozzarella Stuffed Zucchini Cups
(Makes 6-8 servings, recipe created by Kalyn)
2 3 large zucchini or yellow squash, about 12 inches long
2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
1/2 cup finely chopped onion
1 green pepper, finely chopped
2 T finely minced fresh garlic
1 lb. ground beef (10% fat or less)
12 oz. ground turkey (10% fat or less) I just used a lb. of ground beef. It worked fine
(use any combination of ground meat you’d like, but use low-fat ground meat for the South Beach Diet.)
1-2 tsp. Spike seasoning (optional but recommended) we don’t have this in our house, much less know what it is.
2 C flavorful tomato-basil pasta sauce To make up for the fact that I didn’t use ground turkey, I used tomato-basil with less sugar.
2 cups low-fat mozzarella That’s a lot of cheese.
Spray baking sheet with nonstick spray and stand up zucchini cups, open end up.
Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn’t need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini. I may have missed the part where I was suppose to douse the mixture in cheese. Truthfully, if you want to make it pretty healthy, it doesn’t need the cheese until the very end. Also however, I haven’t tasted it when in the mixture, so maybe it is necessary.
Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.