How to Make Stuffed 8-Ball Zucchini Bowls

Level up your dinner game with these savory stuffed zucchini bowls! We’re packing these round 8-ball zucchinis with a delicious blend of ground meat, bacon and aromatic spices, like cumin and coriander. Smothered in a homemade cherry tomato sauce, this dish is the definition of comfort food with a healthy, vibrant twist!

Ingredients:

2 8-Ball Zucchinis:

80g Ground meat (beef, pork, or a mix)

30g Carrot

40g Green peas

20g Onion

1 Spring onion

1 clove Garlic

10g Bacon

20g Parmesan cheese

20ml Oil

1/2 tsp each: Salt, pepper, cumin powder, paprika, coriander

Tomato Sauce:

200g Canned cherry tomatoes

200g Fresh cherry tomatoes

20g Onion

20ml Oil

A few fresh basil leaves

1 Bay leaf

1 sprig Thyme

Salt & pepper

1 Date (or a teaspoon of sugar)

Slice off the top 1/2 inch of the zucchini. Use a spoon to scoop out the flesh. Leave about a 1/2-inch wall so the "bowl" stays strong enough to hold the weight of the filling. Dice the vegetables (carrot, onion, spring onion and garlic). Cut the bacon and the scooped-out zucchini flesh into small cubes. Fry the vegetables in an oiled pan over medium heat, then add the bacon and zucchini flesh. Stir in the ground meat and add the green peas. Season with the spices: salt, pepper, cumin, paprika and coriander powder.

Stuff the zucchini bowls with the filling and grate some cheese on top. Place the zucchini "lids" slightly to the side and bake in a preheated oven at 185°C (365°F) for about 20–25 minutes. 8-ball zucchinis are denser than standard ones. You can check for doneness by piercing the side with a toothpick. It should go in easily but still have a slight "snap" so the bowl doesn't collapse.

While the zucchini bakes, finely dice the onion and blend the tomatoes in a food processor. Fry the onion over medium-low heat for a couple of minutes on oil, until the sharp aroma is gone and the sweetness emerges. Add the tomatoes and herbs, season with salt, pepper and the date. (The date replaces sugar, but you can use a teaspoon of sugar if preferred). Cook on low heat for about 10 minutes, then strain to achieve a velvety sauce.

This one is very easy dish but flavorful. The juicy meat and velvety sauce is a treat. Enjoy!