Easy Stuffed Zucchini Cups
Serving Size / Yield
- 2 large zucchini, 12-in. long
- 4 tsp. oil, divided
- 1/2 C. onion, finely chopped
- 1 green pepper, finely chopped
- 2 Tbs. garlic, finely minced
- 1 lb. lean ground beef
- 12 oz. lean ground turkey
- 1-2 tsp. Spike seasoning, optional
- 2 C. tomato-basil pasta sauce
- 2 C. mozzarella cheese, shredded
In a large skillet, heat 2 tsp. oil and sauté the onion and pepper for 3 to 4 minutes until they just begin to soften. Add the minced garlic and sauté for about 1 minute more. Set aside.
Add 2 tsp. oil back to the skillet and crumble the ground beef and turkey into it. Season with spike seasoning, if using. Cook over medium heat until meat is browned. Drain any excess fat and stir in the cooked vegetables and garlic back in. Add the tomato sauce and simmer for 10 minutes, or until the mixture has thickened and the liquid has cooked off. Turn off heat.
While the mixture cools, cut the zucchini into 2 inch chunks, discarding the ends. Use a melon baller or sharp spoon to hallow out the zucchini cups. Leave 1/4 in. of zucchini flesh so that they don’t leak while cooking.
Stir 1 /2 C. cheese into the cooled meat mixture and then spoon the meat and cheese mixture into the zucchini cups, pressing down with a spoon and mounding it up a little, if desired.
Grease the inside of a crockpot or slow cooker and cook on high for 2 to 3 hours. If desired, top with a pinch of cheese and cook until the cheese has melted. The zucchini should be slightly soft when pierced with a fork.