Have you ever wondered what to do with your surplus zucchini? Try this tasty recipe for stuffed zucchini cups; it’s a simple combination of meat, tomatoes and mozzarella.

Preheat the oven to 350°F/180°C.

Preheat the oven to 350°F/180°C.

Spray the baking sheet with cooking oil spray, or line with aluminum foil/parchment paper.

Sauté the onion and green pepper in 2 teaspoons of olive oil in a non-stick skillet.

Sauté the onion and green pepper in 2 teaspoons of olive oil in a non-stick skillet.

Sauté for about 4 minutes, or until the ingredients begin to soften.




Add the minced garlic.

Add the minced garlic.

Sauté the ingredients for another minute.

Transfer the onions, peppers and garlic to a bowl.



Transfer the onions, peppers and garlic to a bowl.

Pour the remaining 2 teaspoons of olive oil in the pan.

Pour the remaining 2 teaspoons of olive oil in the pan.

Reposition it on the heat.

Crumble the ground beef or pork and the ground turkey into the pan.

Crumble the ground beef or pork and the ground turkey into the pan.

Stir the meat over medium heat until the meat is well browned.

Stir the meat over medium heat until the meat is well browned.

Drain any excess fat from the pan by transferring the meat into a colander set in your sink.




Drain any excess fat from the pan by transferring the meat into a colander set in your sink.

Put some newspaper or paper towels under the colander to catch the oil, then dispose of it in the garbage (do not pour oil into your sink drain, it’s bad for septic tanks an sewer systems).

Once the fat has drained off, return the meat to the pan.

Once the fat has drained off, return the meat to the pan.

Add the sauteed onions, peppers, garlic and the tomato sauce to the meat.




Add the sauteed onions, peppers, garlic and the tomato sauce to the meat.

Stir all the ingredients together until well combined.

Stir all the ingredients together until well combined.

Simmer for 10 minutes on low heat.

Simmer for 10 minutes on low heat.

Remove the pan from the burner.

Remove the pan from the burner.

Allow the meat mixture to cool to room temperature.

Cut each zucchini into 2 inch/5cm columns, discarding the ends.

Cut each zucchini into 2 inch/5cm columns, discarding the ends.

Use a melon baller to spoon out the zucchini flesh from each slice.

Use a melon baller to spoon out the zucchini flesh from each slice.

Leave about 1/4″/6.35mm of the zucchini flesh in the bottom and on the sides of each “cup.”

Arrange each zucchini cup on the baking sheet.

Arrange each zucchini cup on the baking sheet.

Face the open end up.

Mix 1 1/2 cups of the shredded mozzarella cheese into the cooled meat and vegetable mixture.

Mix 1 1/2 cups of the shredded mozzarella cheese into the cooled meat and vegetable mixture.

Spoon the meat and cheese mixture into the zucchini cups.

Spoon the meat and cheese mixture into the zucchini cups.

Bake the zucchini cups for 20 minutes.

Bake the zucchini cups for 20 minutes.

Remove the baking sheet from your oven after 20 minutes and top each of the zucchini cups with the remaining shredded cheese.

Remove the baking sheet from your oven after 20 minutes and top each of the zucchini cups with the remaining shredded cheese.

Return the baking sheet to the oven.

Return the baking sheet to the oven.

Bake for another 15 minutes.

Test for doneness by piercing one of the zucchini cups with a fork or the tip of a sharp knife.

Test for doneness by piercing one of the zucchini cups with a fork or the tip of a sharp knife.

If the flesh gives a little and feels soft, and the cheese is lightly browned, the zucchini cups are finished baking.

Transfer the zucchini cups to a platter.

Transfer the zucchini cups to a platter.

Serve them while they are still hot.

Finished.

Finished.