Zucchini Cups
Transform your garden-fresh zucchini into adorable, bite-sized delights with this easy and irresistible Zucchini Cups recipe! Perfect as an appetizer, snack, or side dish, these savory cups feature hollowed-out zucchini rounds filled with a rich, cheesy mixture of parmesan, mozzarella, breadcrumbs, and chopped cherry tomatoes, all seasoned with garlic and fresh parsley. Baked to golden perfection, these low-carb, veggie-packed cups are crispy on the outside and tender on the inside, offering a balance of textures and flavors that's sure to impress your family and guests. Ready in just under 45 minutes, these zucchini cups are a simple yet elegant way to showcase seasonal produce while adding a healthy twist to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium zucchini
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons pepper
- 2 cloves garlic, minced
- 1 egg
- 0.5 cups parmesan cheese, grated
- 0.5 cups breadcrumbs
- 0.5 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 0.25 cups cherry tomatoes, diced
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or olive oil.
Wash the zucchinis and slice them into 1-2 inch thick rounds. Use a small spoon or melon baller to carefully scoop out the center of each zucchini round, leaving enough on the bottom to form a 'cup'.
Brush the zucchini cups with 1 tablespoon of olive oil and sprinkle lightly with salt and pepper. Place the cups in the prepared muffin tin.
In a mixing bowl, combine the minced garlic, egg, grated parmesan cheese, breadcrumbs, shredded mozzarella, parsley, and diced cherry tomatoes. Mix well until the filling is fully combined.
Spoon the mixture into each zucchini cup, pressing lightly to ensure the filling is secure.
Drizzle the filled zucchini cups with the remaining 1 tablespoon of olive oil.
Bake in the preheated oven for 20-25 minutes, or until the filling is golden and the zucchini is tender.
Remove from the oven and let the zucchini cups cool for 5 minutes. Garnish with additional parsley if desired before serving.
Serve warm as an appetizer, snack, or side dish. Enjoy!
Nutrition Facts
Calories |
1103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 8755 mg | 381% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 47.1 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1011 mg | 78% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1592 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
