Stuffed Zucchini Cups with Meat and Vegetables

Name: Stuffed Zucchini Cups with Meat and Vegetables
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8 serving
Ingredients: 2 large zucchini; 1 medium onion; 1 red pepper; 2 cloves garlic; 1 lb ground beef; 1 cup tomato-basil sauce; ½ teaspoon oregano; ½ teaspoon cumin; 1 cup shredded cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
8
Calories
195 kcal
Course
Main Course
Cuisine
Mediterranean

Stuffed Zucchini Cups with Meat and Vegetables

Allison Stevens

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Stuffed zucchini cups made with a cumin spiced ground beef and delicious red bell pepper and onion mixture.Low-carb and naturally gluten-free.

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Ingredients

Servings

2 large zucchini about 12 inches long
1 medium onion finely chopped
1 red pepper finely chopped
2 cloves garlic minced
1 lb ground beef
1 cup tomato-basil sauce
½ teaspoon oregano
½ teaspoon cumin
1 cup shredded cheese

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Instructions

Preheat oven to 350 F.
Heat 2 Tbsp olive oil over medium-high heat in a non-stick skillet. Saute chopped onion and pepper for about 3 minutes - until they start to soften. Add garlic and saute for 1 more minute, stirring occasionally. Move the vegetable mixture to a plate.
In the same skillet, crumble in the ground beef and cook over medium heat until the meat is cooked through - about 7 minutes.
Stir in vegetable mixture back into the skillet, add the tomato-basil sauce, and simmer until the mixture has thickened and liquid has cooked off - about 5 minutes.
Cut zucchini in 2 inch thick slices, discarding the ends. Use a sharp spoon (or melon baller, or cookie scoop) to hollow out a hole in each zucchini slice, forming a cup, and leaving about 1/4 inch of zucchini flesh at the bottom. Be careful not to get too close to the bottom of the zucchini cup or the skin, otherwise, the stuffed zucchini cups will leak liquid when they bake.
Place zucchini cups, open side up, on a foil-lined baking sheet. Stir 1/2 cup shredded cheese in the meat and vegetable mixture, then spoon the mixture into the zucchini cups, pressing down lightly with a spoon, and mounting it up a little over the top of the zucchini cups.
Bake stuffed zucchini cups for about 30 minutes in a preheated 350 F oven. Then top with remaining 1/2 cup cheese, and continue baking for another 10 minutes, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned.
Serve warm and enjoy!

Nutrition Information

Show Details

Serving 212g Calories 195kcal (10%) Carbohydrates 7.1g (2%) Protein 22.5g (45%) Fat 8.5g (13%) Saturated Fat 4.3g (22%) Polyunsaturated Fat 4.2g Cholesterol 66mg (22%) Sodium 295mg (12%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 195 kcal

% Daily Value*

Serving	212g
Calories	195kcal	10%
Carbohydrates	7.1g	2%
Protein	22.5g	45%
Fat	8.5g	13%
Saturated Fat	4.3g	22%
Polyunsaturated Fat	4.2g	25%
Cholesterol	66mg	22%
Sodium	295mg	12%
Fiber	2g	8%
Sugar	4g	8%