Stuffed Cue Ball Zucchini - Instant Pot
Recipe type: Main Course
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3
Stuffed Cue Ball Zucchini is quick, budget friendly and packed with flavor.
  • 3 whole cue ball zucchini squash (washed and hollowed out)
  • ¾ pound ground beef, 95% lean
  • ⅛ teaspoon crushed red pepper flakes
  • ¼ teaspoon garlic powder
  • ¾ teaspoon dried oregano
  • ½ cup onion (finely diced)
  • ⅓ cup green pepper (finely diced)
  • 4 ounces baby bella mushrooms (finely diced)
  • 1 whole tomato (peeled, de-seeded and diced
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • ¼ teaspoon THM Himalayan High Mineral Salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup Parmesan cheese (grated)
  • ½ cup mozzarella cheese, part skim milk (grated)
  1. Select 3 cue ball zucchini that are about the size of a soft ball. Wash and dry the cue ball zucchini. Carefully slice off the top, this will be about a ½-3/4 inch slice giving you enough room to scoop out the seeds and allow for the filling.
  2. Once you have scooped out the seeds turn upside down on a clean kitchen towel along with squash tops.
  3. Prepare and chop your onion, green pepper and baby bella mushrooms, set aside
Prep Instant Pot:
  1. Place trivet in the stainless steel liner and add 1 cup of water.
Meat Filling:
  1. In a large skillet of your choice (at least 10 inch) add your ground beef, garlic powder and crushed red pepper flakes; cook your ground beef over medium heat until no longer pink. Push ground beef to one side and add the chopped onion and green pepper, cook until the onion is almost translucent, stir into the beef pushing to one side. Add the chopped baby bella mushrooms and cook until softened. Add diced tomato and stir both into the meat mixture, push to one side.
  2. Add your 2 tablespoons of tomato paste to the empty space in the skillet and toast for a minute or two to bring out the flavor. Carefully stir add 2 to 3 tablespoons of water into the tomato paste to combine. Once combined stir into the meat mixture and remove from heat.
  3. Stir in your Parmesan and mozzarella cheeses. Fill the prepared squash, packing the mixture inside each hollowed out squash.
  4. Once filled attach the squash top using two tooth picks placed on opposite sides. Position each squash on the trivet. Set liner in the pot. Close and lock lid, hit [Manual], adjust time to 3 minutes. Once pot beeps release the pressure quickly (QPR). Carefully open your pot with the inside of the lid pointed away from you. Carefully lift filled squash out with a large spoon onto a serving platter. Remove squash tops and garnish with additional cheese if desired.
  1. Oven Directions: Preheat oven to 375 degrees.Lightly grease a small deep casserole or roasting pan that is large enough to hold your stuffed cue ball squash. Prepare and fill squash as directed. Place stuffed squash in your casserole pan cover with a lid or aluminum foil. Bake about 20 minutes. They are done if a sharp knife slides in the squash easily.
Nutrition Information
Calories: 412 Fat: 8g Carbohydrates: 11g Sodium: 524mg Fiber: 2g Protein: 21g Cholesterol: 46mg
Recipe by The Healthy Milestone at