Meat, tomato and mozzarella filled zucchini cups use gigantic zucchini slices hurry to make cups filled with meat and cheese! This stuffed zucchin tecture that is perfect for using extra large zucchini has no rice and uses the pasta sauce with low sugar!
Pin the stuffed courgette cups to try them later!
Meat, tomato and mozzarella filled zucchini Are perfect for late summer when people with gardens are likely to discover, a giant zucchini has suddenly occurred at night! So for today’s favorites, I will remind you of these nice buffered zucchini cups that have been so popular on the blog!
I love everything to make stuffed zucchini from gigantic zucchini slices. Don’t you think that the hollowing of a large piece of zucchini to make a cup and then fill it with meat and cheese sounds like a wonderful way to use late-summer zucchini?
I am definitely a fan of round 8-ball squash for stuffed zucchini, but they can be hard to find, and these filled zucchini cups give a similar result. And this recipe for stuffed zucchini has no rice or other grains, so it’s perfect for low -carbohydrate eaters and the recipe is gluten -free. I hope you try this recipe if you end up with some extra large zucchini that needs to be used!
What ingredients do you need for this recipe?
(This is just a list of ingredients; Scroll down for a fully printable recipe. Or if you use the jump to recipe link at the top of the page, UU brings UU directly to the full recipe with ingredient amounts.)
- Extra large zucchini or yellow pumpkin
- olive oil
- onion
- green pepper
- Chopped garlic (affiliated link)
- mince
- Ground Turkey, Turkey Italian sausage or Italian sausage
- Rao’s Map sauce (affiliated link), or any tomato-basil pasta sauce with low sugar
- Mozzarella or other mild white cheese
What are zucchini?
This recipe uses “zucchini” made of slices of excessively large zucchini that the center has eroded to make a cup! I think this is such a great idea when the zucchini you have at hand is too big for your usual favorite zucchini recipes.
Are these filled zucchini beakers few carbohydrates?
These tasty filled zucchini pieces use beef, sausage, onion, green pepper, mozzarella cheese and low carbohydrate Rao’s Map sauce (Affiliate link) For a cuddle recipe for filled zucchini with only about 7.5 net carbohydrates per portion and 33 grams of protein!
What else can you make with extra large zucchini?
I have a collection of recipes for extra large zucchini on this site for more good ideas to use when your zucchini gets out of hand!
How to make filled zucchini cups:
(This is just a summary of the steps for the recipe; scroll down for a fully printable recipe. Or if you use the jump to recipe link at the top of the page, take directly to the full recipe.)
- Start by cooking onion, green pepper and Chopped garlic (Affiliate link) A few minutes in a little olive oil.
- Then remove the vegetables, add a little more olive oil and cook the meat until it is brown. Stir the green pepper, onion and garlic back into the meat as soon as it is ready.
- Mix about 2 cups of tasteful tomato sauce and let it simmer until all liquid is cooked. Rao’s Map sauce (Affiliate link) is the lowest magical commercial sauce. Once the liquid is finished, turn off the heat.
- Cut a large zucchini into slices of about 2 centimeters thick. Beware that you make flat sides when you cut. This zucchini was not completely three centimeters wide on the widest part.
- I decided that I didn’t have enough zucchini for the amount of sauce, so I also used a yellow pumpkin that had become a bit too big. I used a melon baller to run the pumpkin, who worked perfectly. Be careful not to make the bottom too thin, otherwise the liquid will be gone!
- In the meantime the meat has cooled slightly, so mix about 1 1/2 cups of mozzarella or other mild cheese. (Use low -fat or full mozzarella, your choice.)
- I love the zucchini to still have a little bit of crispiness, so I stopped the zucchini raw. Take it in and switch it a bit. Bake zucchini as it for 20 minutes at 350F/175C.
- After the zucchini cups have baked for 20 minutes, use the remaining 1/2 cup of cheese to sprinkle over the top of each and bake about 25 minutes more. (You get something on the baking sheet, so make sure you spray it with anti-stick spray!)
- Serve the stuffed zucchini. This makes quite a bit, but extra portions can be stored in the fridge and heated again during the week!
Make it a low -carbohydrate meal:
I would serve the meat, tomato and mozzarella filled zucchini cups with a simple cucumber salad on the side, such as one of these:
Weekend Food Prep:
This recipe for stuffed zucchini cups has been added to a category called Weekend Food Prep where you will find recipes that you can prepare or cook at the weekend and eat during the week!
Ingredients
2 large zucchini or yellow pumpkin, about 12 centimeters long
2 teaspoon. + 2 teaspoon. olive oil (or more, depending on your pan)
1/2 cup of finely chopped onion
1 green pepper, finely chopped
2 t finely chopped fresh garlic
1 pound of ground beef
12 oz. Ground Turkey, Turkey Italian sausage or pork Italian sausage (see comments)
1-2 teaspoon. Spike -herbs (optional but recommended)
2 C tasteful tomato basilica masta sauce (with low sugar)
2 cups of mozzarella or other mild white cheese (see nuts)
Instructions
- Preheat the oven to 350F/175C.
- Chop onion and green pepper.
- Heat 2 teaspoon. Olive oil in an anti-stick pan, then fry onion and pepper for 3-4 minutes, until they just start to soften.
- Add chopped garlic and fry about 1 minute more, make sure you don’t brown the garlic.
- Remove the onion, pepper and garlic mixture in a bowl.
- Add 2 teaspoon. More olive oil in the pan.
- Crumble in the ground beef and ground turkey (or ground sausage), season with Spike herbs (affiliated link) and boil over medium heat until the meat is brown well.
- Tilt pan to see if there is extra fat and remove with a spoon if there is desirable, stir back cooked vegetables and garlic into the meat.
- Add tomato sauce and simmer until the mixture is thickened and the liquid is fired, about 10 minutes, turn off the heat.
- While meat cools, cut your zucchini into 2 inch thick slices and throw away ends.
- Use a sharp spoon or melon baller to run a cup in each zucchini slice, leaving slightly more than 1/4 inch courgettes. Be careful not to get too close to the skin or the cups will leak liquid when they cook.
- Spray baking tray with anti -picking spray and stand on zucchini cups, open open.
- Stir 1 1/2 cups of grated cheese into the cooled meat mixture (it does not have to be completely cool), scoop the meat-cheese mixture into zucchini cups, press down with the spoon and hills it slightly over the top of the zucchini.
- Bake zucchini cups for 20 minutes, then remove from the oven and use remaining cheese to cover with a generous pinch of cheese.
- Put back in the oven and bake for 10-15 minutes, until the zucchini is somewhat soft when they are pierced with a fork and cheese melted and light brown.
- Serve the stuffed zucchini warms and enjoy it!
Notes
Use every combination of basic meat that you want, but use low-fat meat for the South Beach diet and the complete fat for low-carbohydrate or keto.
I would use Rao’s Map sauce (affiliated link) for this recipe. I used a mix of six cheeses called Italian blend.
This recipe made by Kalyn when she found some gigantic zucchini in her garden!
Nutritional information
Yield
8
Sanctuary
1
Amount per portion
Calorie 393Totally fat 24gSaturated fat 8.8 gUnsatisfied fat 11.7GCholesterol 113 mgSodium 990 mgCarbohydrate 9.5 gFiber 2gSugar 5.2GEgg white 33g
Nutrition information is automatically calculated by the recipe plug-in that I use. I am not a nutritionist and I cannot guarantee 100% accuracy, because many variables affect those calculations.
Low-carbohydrate diet / low glycemic diet / South data suggestions in South Beach:
These stuffed zucchini cups are a great dish for every low-carbohydrate or keto-dining plan when they are made with a low sugar paste sauce. If you use fat-armed meat, low-fat turkey or chicken-Italian sausage and low-fat cheese, the recipe works for every phase of the original South Beach diet.
Find more recipes such as this:
Use zucchini recipes or oven dinners to find more recipes such as this.Use the feed type index to find more recipes that are suitable for a specific eating plan. Maybe you also want to follow Kalyn’s kitchen On Pinterest” On Facebook” On Instagram” About the truthor On YouTube To see all the good recipes that I share there.
Historical notes for this recipe:
This recipe for stuffed zucchini cups was posted for the first time in 2009, when I had a large garden and couldn’t keep track of the zucchini! Since then this has been a huge hit on my site every year during the late summer of the zucchini season! The recipe last updated with more information in 2025.
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