Meat, Tomato, and Mozzarella Stuffed Zucchini Cups
Try this Meat, Tomato, and Mozzarella Stuffed Zucchini Cups recipe
Try this Meat, Tomato, and Mozzarella Stuffed Zucchini Cups recipe
- 1/2 cup finely chopped onion
- 2 large zucchini or yellow squash about 12 inches long
- 2 tsp. + 2 tsp. olive oil (may need more depending on your pan)
- 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)
- (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)
- 2 c flavorful tomato-basil pasta sauce
- 2 cups low-fat mozzarella or other mild white cheese (i u
- Carbohydrate 7.472 g
- Cholesterol 0 mg
- Fat 0.08 g
- Fiber 1.36000003814697 g
- Protein 0.88 g
- Saturated Fat 0.0336 g
- Serving Size 1 1 Recipe (534g)
- Sodium 3.2 mg
- Sugar 6.11199996185303 g
- Trans Fat 0.0224 g
- Calories 32 calories
Step-by-step
- Preheat oven to 350F/175C.
- Chop onion and green pepper.
- Heat 2 tsp. olive oil in a non-stick pan, then saute onion and pepper for 3-4 minutes, until just starting to soften.
- Add minced garlic and saute about 1 minute more, being careful not to brown the garlic.
- Remove the onion, pepper, and garlic mixture to a bowl.
- Add 2 tsp. more olive oil to the pan.
- Crumble in the ground beef and ground turkey, season with Spike seasoning, and cook over medium heat until the meat is well browned.
- Tilt pan to see if there is any extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat.
- Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.
- While meat cools, cut zucchini into 2 inch thick slices, discarding ends.
- Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook.
- 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.
- 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.
Meat, Tomato, and Mozzarella Stuffed Zucchini Cups: A Busy Mom's Deliciously Easy Dinner
As a working mom, time is my most precious commodity. Dinner needs to be quick, easy, and preferably something the whole family will enjoy. This recipe for Meat, Tomato, and Mozzarella Stuffed Zucchini Cups has become a lifesaver. It’s surprisingly simple, healthy, and adaptable to whatever ingredients I have on hand. Plus, it feels a bit fancy, even though it takes less than an hour from start to finish, which is a win in my book. The best part? My kids actually *ask* for these. That's a level of success I rarely achieve with dinnertime.
The beauty of this dish lies in its simplicity. You start by prepping the vegetables – a quick chop of onions and peppers. Then, it's just a matter of browning some ground meat (I often use a mix of beef and turkey for leaner results), adding the veggies, and stirring in some flavorful tomato sauce. While that simmers, I prepare the zucchini. Hollowing them out is surprisingly therapeutic, and the kids even like to help with this part. Once the meat mixture is cooled slightly, I simply spoon it into the zucchini cups, top with cheese, and bake. The result is a satisfying, flavorful meal that requires minimal cleanup. It's perfect for busy weeknights when I don't have a lot of time to spend in the kitchen but still want to provide a nutritious and delicious dinner for my family.
I’ve experimented with different variations, too. Sometimes I add spinach or mushrooms to the meat mixture for extra nutrients. Other times, I swap out the mozzarella for a different cheese, depending on what I have on hand – Parmesan, cheddar, even a little crumbled feta adds a nice tang. The zucchini itself can be swapped for yellow squash for a slightly different flavor. This recipe is extremely forgiving; it adapts well to whatever you have in your pantry. One thing I've learned is to not overfill the zucchini cups, otherwise the filling might overflow during baking. A little less filling goes a long way.
The kids love the colorful presentation of these zucchini cups. It's a fun way to get them to eat their vegetables! I often serve this with a simple side salad and some crusty bread for a complete meal. It’s also great for meal prepping: you can assemble the zucchini cups ahead of time and bake them just before dinner. This saves me even more time on those especially busy evenings. Beyond the convenience factor, this recipe is a true winner in my household. It's a healthy, delicious, and surprisingly easy dish that consistently gets rave reviews. If you're looking for a reliable, family-friendly weeknight dinner that's both satisfying and straightforward, look no further. You won’t regret adding this to your regular dinner rotation.
Tips and Tricks for Success:
- Use a sharp spoon or melon baller for easy and efficient hollowing of the zucchini.
- Don’t overfill the zucchini cups. Leave a little space for the filling to expand during baking.
- Experiment with different cheeses to find your family’s favorite.
- Add extra vegetables like spinach, mushrooms, or bell peppers for a boost of nutrients.
- Meal prep by assembling the zucchini cups ahead of time and baking them just before serving.
This recipe is more than just a meal; it's a symbol of my commitment to providing my family with wholesome food, even amidst the chaos of daily life. It's proof that delicious, healthy dinners don't have to be complicated or time-consuming.
