2 large zucchini, about 12-inches long
1/2 cup finely chopped onion
1 finely chopped, green pepper
4 teaspoons olive oil
2 tablespoons finely minced fresh garlic
1-pound ground beef
12-ounces ground turkey
salt and pepper
2 cups tomato-basil pasta sauce
2 cups shredded mozzarella cheese
- Preheat oven to 350 degrees. Chop onion and green pepper.
Heat 2 teaspoons olive oil in a non-stick pan, then saute onion
and pepper for 3 to 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 teaspoons more olive oil to the pan. Crumble in the
ground beef and ground turkey, season with salt and pepper, 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 on sides and bottom. Be careful not to get too close to the
skin or the cups will leak liquid when they cook.
- Wipe baking sheet with oil and stand up zucchini cups, open
ends 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 to 15 minutes more,
until zucchini is slightly soft when pierced with a fork and cheese
is melted and lightly browned. Serve hot.