Stuffed Zucchini Cups
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Stuffed Zucchini Cups

Submitted by: Melissa Pruitt

Prep Time: 10 Minutes

Cook Time: 0 Seconds

Servings: 6

Better than Lasagna cups by FAR. Ok....Pretty much the same :) BUT better for YOU!


    2 lrg. zucchini

    2 tsp. extra virgin olive oil

    1 c. onion

    1 green bell pepper

    1 tbsp. garlic

    1 lbs. ground beef

    1 tsp. fresh parsley

    1 tsp. fresh basil

    2 c. fresh basil

    1 c. mozzarella cheese


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.

Crumble in the ground beef and season with parsley and basil 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.

Line baking sheet with Foil and stand up zucchini cups, open end up. Stir 3/4 cup 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 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.

(Zucchini is not is season for me right now, so i could only find small ones. I had left over sauce so just divided it up between everyone's plates. Had the Zucchini been larger all the sauce would have fir inside all the cups)

Serving size is 2 Zucchini cups....... I believe it to be 2 proteins-1 fat-2 carbs