Stuffed Zucchini

I had to share this recipe that I got from pinterest...yes I know another one from pinterest.
However, I really tweaked it and loved how it turned out. So I will share my version of it:

Vanessa's Mexican Stuffed Zucchini

* Here is the original recipe

Now this is my version.

3 of the biggest zucchini's I could find (there are no large ones at the Supermarket)
1/2 cup finely chopped onion
1 green pepper, finely chopped
2 T finely minced fresh garlic
1.5 lbs. ground bison
1 398 ml can of Earthpure Organic Tomato Sauce
1 cup of Salsa
2 cups low-fat mozzarella

Preheat oven to 350F/175C. Chop onion and green pepper. Brown ground bison and add chopped onion and green pepper. Add minced garlic. Cook until meat is completely browned.

Add the tomato Sauce and Salsa and bring to a simmer and 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. Be careful not to get too close to the skin or the cups will leak liquid when they cook.

Spray baking sheet with nonstick spray and stand up zucchini cups, open end 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 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.

** I had a lot of the meat mixture left over as my zucchini's were quite small. I froze it and will make again.


Yes I know, I suck at taking good food pictures! Ha, I didn't realize how blurry these were, but trust me, it tastes better than it looks!