Stuffed Zucchini Cups with Meat and Vegetables

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

📝 Ingredients

• 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
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1 cup shredded cheese

👨‍🍳 Instructions

1. 1Preheat oven to 350 F.
2. 2Heat 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.
3. 3In the same skillet, crumble in the ground beef and cook over medium heat until the meat is cooked through - about 7 minutes.
4. 4Stir 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.
5. 5Cut 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.
6. 6Place 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.
7. 7Bake 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.
8. 8Serve warm and enjoy!