Steak and Veggie Zucchini Boats
by Mel Boyajian • featured in 5 Amazing Zucchini Carb Swaps
Inspired by cookingclassy.com
Ingredients
for 2 servings
- 4 large zucchinis, trimmed and halved
- olive oil, drizzle
- pepper, to taste
- salt, to taste
-
1 lb lean steak, thinly sliced (455 g) - ½ yellow onion, sliced
-
½ teaspoon salt -
¼ teaspoon pepper - ½ green bell pepper, sliced
- ½ red bell pepper, sliced
-
4 oz sliced button mushrooms (115 g) -
½ cup low-fat provolone cheese (55 g)
Advertisement
Preparation
- Preheat oven to 400˚F (200˚C).
- Cut zucchini in half, and scoop out the insides (repurpose for another dish). Place into baking dish.
- Season with olive oil, pepper, and salt.
- Bake for 20 minutes. Set aside.
- While zucchini is baking, season steak with pepper and salt and sauté on medium-high heat until steak is browned and cooked through. Set aside.
- In the same pan, season onions with pepper, salt, and olive oil and sauté for 5 minutes.
- Add peppers and mushrooms, and cook for another 5 minutes.
- Toss steak back into the cooked veggie and sauté for 1 minute.
- Distribute the steak and veggies among zucchini halves.
- Top with shredded cheese.
- Bake for 5 minutes, or until cheese is melted.
- Enjoy!
Advertisement
Advertisement
Advertisement
Tips
1 of
3
-
Allison Marut
I used garlic on the zucchini and added bread crumbs!
2018-06-25T02:13:44Z Helpful (3) -
risktaker4ever
I took a vegetarian twist on this dish. I used scrambled egg with peas and then put it in the zucchini and topped with cheese. Then I baked it for 10 mins!
2018-12-16T20:05:01Z Helpful (2) -
kgathman
Sooooooo gooooood!!!
2018-11-18T00:59:57Z Helpful (2) -
yummysushi
Great when you’re craving a Philly cheesesteak but you’re trying not to eat trash
2019-01-31T23:53:34Z Helpful (1)
Related recipes
Eggplant Parmesan Boats
Loaded Chicken Fajita Nachos
Philly Cheesesteak Cups
One-Pan Balsamic Chicken & Veggies
Southwest Stuffed Acorn Squash
Sheet-Pan Shakshuka Toast
Advertisement
Advertisement