I stopped wasting zucchini! These cheesy beef cups are unreal!

I stopped wasting zucchini! These cheesy beef cups are unreal! Tender zucchini cups baked until soft, packed with juicy seasoned ground beef, peppers, corn and a melty Cheddar-Mozzarella top. Even the scooped-out centers get used - they become a creamy garlic zucchini sauce. A cozy summer dinner that uses up a whole pile of zucchini in the best way. Total time: About 1 hour 15 min. Roughly 30 min prep, 20-25 min pre-bake, 15-20 min final bake, plus resting. Servings: Makes 9 cups, enough for 3-4 people. Customize it! Zucchini, summer squash or yellow squash all work. Use ground beef, pork, turkey or chicken. Any melting cheese works - Cheddar, Mozzarella, Gouda or Pepper Jack for heat. No corn? Use black beans instead. 🔔 New recipes every week: https://youtube.com/@YumCult 👍 Like if you enjoyed! Where are you watching from? 🌎👇 ⏱ Timestamps: 0:00 Making the zucchini cups 1:08 Don't throw the centers away! 1:34 The beef filling 5:31 Cheese and filling the cups 7:23 The creamy zucchini sauce 9:41 Out of the oven 11:34 Let's taste it 🛒 Ingredients: For the Zucchini Cups: 3 medium zucchini or summer squash Olive oil, for brushing Salt and pepper to taste For the Beef Filling: ~1 lb / 500 g ground beef 1 onion, diced 1 bell pepper, diced 2-3 garlic cloves, minced 1 tbsp butter 1-2 tbsp tomato paste 1 tsp ground cumin 1/2 tsp dried thyme 1 tsp smoked paprika (optional) 1-2 tsp chili flakes ~1/2 cup / 100 ml beef stock or water 2 tbsp Worcestershire sauce 1 tsp Dijon mustard A handful of frozen corn Fresh parsley, chopped Salt and pepper to taste For the Top: ~3.5 oz / 100 g shredded Cheddar ~3.5 oz / 100 g shredded Mozzarella For the Sauce: The scooped-out zucchini centers 1 tbsp butter 2 garlic cloves, smashed 3 tbsp sour cream 1 tsp Dijon mustard A squeeze of lemon Salt and pepper to taste For Serving: Fresh green onions 📝 Quick Instructions: Zucchini cups: Run a fork down the skin for stripes, trim the ends and cut into even cups. Mark the depth with a knife, then scoop the centers with a teaspoon. Keep the walls thick. Season with salt, pepper and olive oil. Pre-bake at 350°F / 180°C for 20-25 minutes. Zucchini centers: Chop, salt lightly and press out the liquid in a strainer. Beef: Brown the beef, season with salt, pepper and cumin. Cook onion and bell pepper until tender. Add butter, garlic, tomato paste, thyme, paprika and chili flakes, cook 30 seconds. Return the beef, add stock, Worcestershire and Dijon. Simmer until thick. Stir in corn and parsley off the heat. Assemble and bake: Fill the cups with cheese, then beef, then more cheese. Bake at 350°F / 180°C for 15-20 minutes until golden and bubbly. Sauce: Cook the drained zucchini centers with butter and garlic until golden. Blend with sour cream, Dijon, salt, pepper and lemon. Rest and serve: Rest 10-15 minutes. Cut in half, drizzle with sauce and top with green onions. Subtitles available in multiple languages (CC). ❤️ Share this with someone drowning in zucchini this summer! #Zucchini #ZucchiniRecipe #StuffedZucchini #GroundBeefRecipes #SummerSquash #ComfortFood #EasyDinner #FamilyDinner #DinnerRecipe #CheesyDinner #ZucchiniBoats #YumCult