Heat 2 Tbsp olive oil over medium-high heat in a non-stick skillet. Saute chopped onion and pepper for about 3 minutes - until they start to soften. Add garlic and saute for 1 more minute, stirring occasionally. Move the vegetable mixture to a plate.
In the same skillet, crumble in the ground beef and cook over medium heat until the meat is cooked through - about 7 minutes.
Stir in vegetable mixture back into the skillet, add the tomato-basil sauce, and simmer until the mixture has thickened and liquid has cooked off - about 5 minutes.
Cut zucchini in 2 inch thick slices, discarding the ends. Use a sharp spoon (or melon baller, or cookie scoop) to hollow out a hole in each zucchini slice, forming a cup, and leaving about 1/4 inch of zucchini flesh at the bottom. Be careful not to get too close to the bottom of the zucchini cup or the skin, otherwise, the stuffed zucchini cups will leak liquid when they bake.
Place zucchini cups, open side up, on a foil-lined baking sheet. Stir 1/2 cup shredded cheese in the meat and vegetable mixture, then spoon the mixture into the zucchini cups, pressing down lightly with a spoon, and mounting it up a little over the top of the zucchini cups.
Bake stuffed zucchini cups for about 30 minutes in a preheated 350 F oven. Then top with remaining 1/2 cup cheese, and continue baking for another 10 minutes, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned.
Serve warm and enjoy!
Stuffed Zucchini Cups with Meat and Vegetables
Amount Per Serving (212 g)
Calories 195Calories from Fat 77
% Daily Value*
Saturated Fat 4.3g22%
Polyunsaturated Fat 4.2g
* Percent Daily Values are based on a 2000 calorie diet.