Meat, Tomato, and Mozzarella Stuffed Zucchini Cups
(Makes 6-8 servings, recipe created by Kalyn)
Ingredients:
2 large zucchini or yellow squash, about 12 inches long
2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
1/2 cup finely chopped onion
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 used low-fat blend of six cheeses called Italian blend.)
Instructions:
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.
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.
I think when I do them, I will parboil the zucchini and season it a little. Other than that, they were very good.
What else to do with Zucchini? I think everyone that grow zucchini can answer that question. I made a very good Zucchini Chili.
Zucchini Chili4-6 c. grated unpeeled zucchini
1 c. sliced celery
1 med. onion chopped
1 (15 oz.) can tomato sauce
15 oz. water (use the empty tomato sauce can to measure)
1 (29 oz.) can whole tomatoes & liquid
2-3 Tbs. chili powder
1 teaspoon garlic salt
2 Tbs. sugar (optional)
1 tsp. pepper
1 (15 oz.) can kidney beans
1 small can mushrooms (optional)
Sauté' zucchini, celery and onion in non-stick skillet water till celery is tender, but not browned.
Add tomato sauce, water, canned tomatoes, chili powder, garlic salt, sugar and pepper. Simmer slowly uncovered 1-1 1/2 hrs. Add beans and mushrooms. Simmer another 10-15 minutes. Serves 8.
1 c. sliced celery
1 med. onion chopped
1 (15 oz.) can tomato sauce
15 oz. water (use the empty tomato sauce can to measure)
1 (29 oz.) can whole tomatoes & liquid
2-3 Tbs. chili powder
1 teaspoon garlic salt
2 Tbs. sugar (optional)
1 tsp. pepper
1 (15 oz.) can kidney beans
1 small can mushrooms (optional)
Sauté' zucchini, celery and onion in non-stick skillet water till celery is tender, but not browned.
Add tomato sauce, water, canned tomatoes, chili powder, garlic salt, sugar and pepper. Simmer slowly uncovered 1-1 1/2 hrs. Add beans and mushrooms. Simmer another 10-15 minutes. Serves 8.
This is a recipe from the McDougall Recipe Board. We've had it a couple times and it is very good.
My family really like this zucchini recipe. You can use lots of zucchini in it.
CORNMEAL ZUCCHINI CASSEROLE
Crust:
1 c. yellow cornmeal 1 ½ tsp. salt
1/4 tsp. pepper 1 onion grated
1 c. cold water 1 T. parsley flakes
Filling:
4 c. sliced small zucchini
½ lb. hamburger
2 thinly sliced Italian sausage
1 can sliced mushrooms
1 clove garlic, minced
1 c. finely diced onion
1 c. sliced black olives
1 c. tomato sauce
1 c. tomato paste*
1 pkg. dry spaghetti sauce mix*
Parmesan cheese
Mix together in small bowl cornmeal, salt, pepper, onion, water and parsley flakes. Add
slowly to 1 3/4 c. boiling water. Cook. Stirring until mixtures comes to a boil again. Then
cook on very low heat until thick. (less than 10 minutes) Pour into buttered 8 x 8 pan, chill,
then cut into 1 " cubes. Fry zucchini, hamburger and sausage. Add remaining ingredients except Parmesan cheese. Put squares of cornmeal in bottom of 9 x 13 pan. Put zucchini mixture over top. Sprinkle with Parmesan cheese. Bake at 350 for 45 ‑ 50 minutes.
*Notes. I don't do crust ahead. I just mix it and spread it in the 9 x 13 pan. I also don't use tomato paste. I use a 15 oz can of tomato sauce. I also leave out the olives (don't like those little critters. Never have, never will!!) . I sometimes leave out the sauce and the paste and the dry spaghetti sauce mix and just put in a can (24-28 oz.) of spaghetti sauce. I have also made this a vegetarian recipe and left out the hamburger and the sausage.
As you can see, this is a very versatile recipe. Adjust it to your tastes.
