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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)
    Calories 731
    Fat 42g
    Carbs 25g
    Fiber 7g
    Sugar 13g
    Protein 65g

Estimated values based on one serving size.

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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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