Today we want to share our easy stuffed zucchini cups recipe, a funny appetizer perfect for a glamorous dinner or as a party snack. And the great thing about them is that they’re vegan and low-carb too – and they’ll make everyone happy!
You’ll usually find stuffed zucchini carved like little boats or hollow cylinders, but we’ve gone for a fancier look here. We cut thick zucchini into pieces and scooped out the pulp make mini cups. They’re super cute – and pretty handy too! Once filled they are easy to move around and because they are closed at the bottom they can hold the filling without leaking.
For the filling, we chose a delicate but hearty combination of cauliflower rice, shiitake mushrooms and fresh basil. We designed our recipe to be both vegan and low carb, which means there are no legumes or ground beef in the filling. But we definitely haven’t skimped on flavor!
Cauliflower rice is a great low-carb alternative to white rice, which is often used in ketogenic recipes. You can easily make it from fresh cauliflower florets, using either a food processor or box grater. It doesn’t take more than a few minutes.
Shiitake mushrooms add a lot of flavor to our vegetable filling and give it an amazing effect “fleshy” texture. You can also use king oyster mushrooms if you like – they’re just as great! When you’re done, gather the ingredients for the filling and have fun stuffing the zucchini.
Finally, bake the prepared cups until tender and serve these beauties with pride! We hope you will like them as much as we do! And we bet you’ll be glad to know that every tasty bite is included less than 50 calories And 2 grams net carbs. Excellent!