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99% would make again

Steak and Veggie Zucchini Boats

featured in 5 Amazing Zucchini Carb Swaps

Mel Boyajian
Tasty Team

Ingredients

for 2 servings

  • 4 large zucchinis, trimmed and halved
  • olive oil, drizzle
  • pepper, to taste
  • salt, to taste
  • 1 lb lean steak (455 g), thinly sliced
  • 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)

Nutrition Info

Powered by
    Calories 737
    Fat 42g
    Carbs 27g
    Fiber 7g
    Sugar 14g
    Protein 65g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. Cut zucchini in half, and scoop out the insides (repurpose for another dish). Place into baking dish.
  3. Season with olive oil, pepper, and salt.
  4. Bake for 20 minutes. Set aside.
  5. 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.
  6. In the same pan, season onions with pepper, salt, and olive oil and sauté for 5 minutes.
  7. Add peppers and mushrooms, and cook for another 5 minutes.
  8. Toss steak back into the cooked veggie and sauté for 1 minute.
  9. Distribute the steak and veggies among zucchini halves.
  10. Top with shredded cheese.
  11. Bake for 5 minutes, or until cheese is melted.
  12. Enjoy!

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