- 350 g extra lean ground beef
- 5 large zucchini
- 7 garlic cloves, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon dried oregano leaves
- 6 teaspoons taco seasoning mix
- 1 1/2 cups shredded mozzarella cheese
- 6 tablespoons crushed tomatoes
- 5 tablespoons ketchup
- 1 medium onion, finely chopped
- 2 cups fresh parsley, finely chopped
- 4 tablespoons vegetable oil
- salt and pepper to taste
Preheat oven to 350 degrees F and grease a baking dish lightly with cooking spray. Set aside.
Heat the oil in a pan over medium heat, add the onions and sauté until slightly golden. Add ground beef and cook until the meat is well browned, stirring occasionally.
Add the garlic, crushed tomato, ketchup, turmeric powder, oregano, taco seasoning, salt and pepper. Stir well.
Add 1/2 cup hot water and cook covered for 15 minutes.
Then add the parsley and let it simmer until all the liquid is absorbed. Set aside.
Meanwhile, cut the zucchini into 2-inch thick slices. Use a teaspoon to make a hole in each one. Be careful not to make the bottom too thin (the liquid will leak when they cook).
Once the meat mixture cooled slightly, add 1 cup of mozzarella cheese and combine. Spoon the mixture into the zucchini cups.
Arrange the zucchini cups in the baking dish. Place on the middle rack of the oven and bake until zucchini cups are cooked through but still slightly firm.
Then remove from the oven and sprinkle the remaining cheese on top of them. Put back in the oven and bake until cheese is melted and a little golden, about 10-15 minutes.
Then place them on a paper towel to absorb extra oil and liquid.
Serve!