Meat, Tomato, and Cheese Stuffed Zucchini Cups

0
Average: 0 (0 votes)
(0 votes)
Meat, Tomato, and Cheese Stuffed Zucchini Cups
share Share
print
bookmark_border Copy URL
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
521
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie521 cal.(25 %)
Protein42 g(43 %)
Fat28 g(24 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.4 μg(2 %)
Vitamin E6.8 mg(57 %)
Vitamin K15 μg(25 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin19.3 mg(161 %)
Vitamin B₆0.8 mg(57 %)
Folate92 μg(31 %)
Pantothenic acid2.5 mg(42 %)
Biotin12.6 μg(28 %)
Vitamin B₁₂4.6 μg(153 %)
Vitamin C62 mg(65 %)
Potassium1,579 mg(39 %)
Calcium310 mg(31 %)
Magnesium84 mg(28 %)
Iron4.5 mg(30 %)
Iodine18 μg(9 %)
Zinc7.1 mg(89 %)
Saturated fatty acids12.2 g
Uric acid294 mg
Cholesterol130 mg
Complete sugar8 g

Ingredients

for
6
Ingredients
2 large Zucchini (washed)
2 Tbsps olive oil
1 medium onion (peeled and diced)
1 green Bell pepper (washed; trimmed and finely chopped)
4 cloves garlic cloves (peeled and minced)
16 ozs ground Beef (low fat)
12 ozs ground Turkey (low fat)
1 tsp dried thyme
salt (to taste)
freshly ground peppers (to taste)
1 cup cooked Long grain rice
1 cup diced Fontina cheese
2 cups chunky, Italian Tomato paste (jarred)

Preparation steps

1.
Preheat oven to 350º F. Lightly coat a baking dish with nonstick cooking spray.
2.
Cut zucchini into 2-inch thick rounds, discarding the ends. Using a spoon hollow out the center of each zucchini round, leaving 1/4-inch of flesh to form a zucchini cup. Arrange in baking dish and set aside.
3.
Heat one tablespoon of olive oil in a nonstick skillet. Saute the onions and peppers for 4 to 5 minutes, or until just soft. Add minced garlic and saute until fragrant, about 30 seconds. Place the onion mixture in a bowl.
4.
Add 1 tablespoon olive oil to the skillet. Crumble in ground beef and ground turkey, season with thyme, salt and pepper. Cook over medium heat until the meat is cook thorough and well browned. Pour off any extra fat in the pan. Add onion mixture and cooked rice; stir to incorporate. Remove from heat and allow to cool briefly.
5.
Stir the diced cheese into the cooled meat mixture and spoon the mixture into the zucchini cups, pressing down with the back of the spoon until the filling forms a mound over the top.
6.
Spoon the tomato sauce around and over the top of the zucchini rounds. Bake for 30 to 35 minutes, or until the zucchini is slightly soft when pierced with a fork. Serve hot.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners