Best Zucchini Cups Recipes

STUFFED ZUCCHINI CUPS WITH GOAT CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper.
• Cut each zucchini into 3 equal sections and scoop out the center core of each, leaving about 1/2 inch of zucchini on the bottom. Finely chop the removed core and place in a bowl.
• Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, season with salt, and cook for for 5 minutes. Stir in carrot and reserved zucchini core and mix well. Season with garlic, oregano, salt, and pepper and cook for 2 to 3 minutes. Remove from heat and stir crumbled goat cheese into vegetable filling.
• Spoon vegetable filling into hollowed-out zucchini pieces and set into prepared baking dish or baking sheet.
• Bake in the preheated oven until zucchini are soft, 30 to 35 minutes.

ZUCCHINI CUPS

Steps:

• Preheat the oven to 375 degrees.
• Spritz 6 to 12 muffin cups (depends on how much of the mixture you put in each tin as well as the size of the tin) with baking spray. Spray heavily to avoid sticking.
• In a large bowl, combine all the ingredients, mixing well.
• Pour batter into prepared muffin cups and bake for 25 to 30 minutes. Serve hot or warm.
• Tip: It's best to squeeze out the zucchini to get it as dry as possible.

BAKED ZUCCHINI CUPS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix shredded zucchini with the Ragu® Old World Style® Traditional Sauce until coated. Add salt and pepper as desired. Portion into individual 1 1/2-cup Mason jars or small ramekins. Add 1/4 cup of the shredded cheese on top of each. Top with a basil leaf spritzed with olive oil, if desired.
• Bake for 20-25 minutes or until cheese is lightly browned. Let cool until individual containers have cooled enough to handle. Serve!

PIZZA-STUFFED ZUCCHINI CUPS

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper or foil.
• Cut end off each zucchini, then cut each into 1 1/2-inch-thick slices. Using small spoon, scoop out the flesh, without going through the bottom, and discard or save for another use.
• In medium bowl, stir together cream cheese, Italian seasoning, olives, bell pepper, pepperoni and half of the cheese. Fill each zucchini cup with 1 to 2 spoonfuls filling. Place on cookie sheet. Top each with bread crumbs.
• Bake 20 minutes. Top with remaining cheese. Bake about 20 minutes longer or until cheese is melted and golden brown.

ZUCCHINI SCALLION FRITTATA CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
• Whisk egg whites, eggs, and half-and-half together in a bowl. Stir zucchini, green onion, and cheese into the egg mixture; pour into prepared muffin cups.
• Bake in preheated oven until set in the middle, 30 to 35 minutes.

ZUCCHINI & TILAPIA CUPS WITH HONEY SRIRACHA DRIZZLE #RSC

Steps:

• In a medium bowl cut zucchini in half length wise and make ribbons using a vegetable peeler.
• Add corn.
• Season with sesame oil, soy sauce, rice vinegar, sesame seeds (use only 1tsp of black sesame seeds). Toss well to coat and set aside in the fridge.
• Pre-heat oven to 375°F.
• Place each seasoned tilapia fillet on a 7" piece of foil. Drizzle some extra virgin olive oil and close the foil around it creating a loose pouch. Bake for 20 minutes.
• On a 24 muffin tin pan place the 4"x 3.5" pieces of foil in each muffin tin, pressing in the middle to create a cup.
• Brush each wonton wrapper with oil on both sides. Place each wonton wrapper on the foil pressing in the middle to form a cup.
• Bake for 7-8 minutes until edges start to get golden brown. Wonton cups may need a little more time depending on the thickness. Check on them after 7 minutes and add one minute at a time if necessary. Let them cool.
• To make the sauce mix together honey, lemon juice, grated ginger and sriracha.
• To assemble the cups put a little zucchini and corn mixture in the cup. Place a small piece of baked tilapia on top drizzle about 1/2 tsp of honey sriracha sauce and add some black sesame seeds on top.
• Enjoy.

MUSHROOM STUFFED ZUCCHINI CUPS

Steps:

• Saute mushrooms and onions until tender.
• Remove mushrooms from heat and stir in cilantro and parmesan.
• Cut zucchini into 1 inch slices. Scoop out the seeds from each slice creating a cup. Remember, cups have bottoms. ps: I use a strawberry huller to scoop the seeds, but a melon baller would work too.
• Season cups with salt and pepper.
• Fill cups with mushroom mixture.
• Place cups in steamer basket and steam for 20 minutes.