Saturday, March 14, 2015

Stuffed Zucchini Cups

  • 1 green pepper, finely chopped
  • 2 T finely minced fresh garlic
  • 1 lb. ground turkey
  • 2 large zucchini, about 12 inches long
  • 2 tsp. olive oil
  • 1/2 cup finely chopped onion
  • 2 C flavorful tomato-basil pasta sauce
  • 2 cups low-fat mozzarella

  • Preheat oven to 350F and 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 sauté. Remove the onion, pepper, and garlic mixture to a bowl.
  • Add 2 tsp. more olive oil to the pan. Crumble in the ground turkey and cook over medium heat until the meat is well browned. Tilt pan and remove any extra fat with a spoon, 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, 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 for another 10-15 minutes more or until cheese is melted and lightly browned. Enjoy!

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