Meat, Tomato, and Mozzarella Stuffed Zucchini Cups use giant zucchini slices hollowed out to make cups and filled with a meat, tomato, and mozzarella mixture; so yummy! And this recipe is low-carb, Keto, low-glycemic, gluten-free and South Beach Diet friendly.Use the Diet-Type Index to find more recipes like this one.
It’s monster zucchini season, the time of year when people who have gardens are likely to go out and discover a giant zucchini has suddenly sprung up overnight. I have a collection of Ten Low-Carb Recipes to make with Oversize Zucchini on this site, but today I want to remind you of these favorite Meat, Tomato, and Mozzarella Stuffed Zucchini Cups that I’ve made so many times when I had monster zucchini that I needed to use. This recipe uses cups created from slices of overly-large zucchini, and I think this is such a great idea when you don’t want to make zucchini bread and the zucchini you have on hand are too large for your usual favorite zucchini recipes!
Despite the rather messy plating job in these photos, I love everything about this way of making stuffed zucchini by slicing an overly-large zucchini into two-inch slices, then hollowing out the slices to make zucchini cups. I’m a fan of round 8-ball squash for Stuffed Zucchini, but those can be hard to find, and these zucchini cups give a similar result. Don’t you think hollowing out a zucchini cup like this and filling it with meat and cheese sounds like a delicious way to use late-summer zucchini? And this recipe for stuffed zucchini doesn’t have any rice or other grains, so it’s perfect