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Philly Cheesesteak Stuffed Zucchini: 12 Min Miracle

Philly Cheesesteak Stuffed Zucchini
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Enjoy a speedy and flavorful low-carb dinner with these Philly Cheesesteak Stuffed Zucchini boats. Packed with tender steak, colorful peppers, and melted cheese, this recipe is a delightful twist on a classic.

Ingredients

Scale
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1/2 pound thinly sliced sirloin steak
  • 1/2 small onion, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup shredded provolone cheese
  • 1/4 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the zucchini in half lengthwise. Scoop out the seeds and some of the flesh to create a boat shape, leaving about a 1/4-inch border.
  3. Heat olive oil in a skillet over medium-high heat. Add the sliced steak, onion, and bell pepper.
  4. Season with salt and pepper. Cook until the steak is browned and the vegetables are tender, about 5-7 minutes.
  5. Spoon the steak and vegetable mixture evenly into the zucchini boats.
  6. Top with provolone and mozzarella cheese.
  7. Place the stuffed zucchini on a baking sheet.
  8. Bake for 12-15 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

Notes

  • You can substitute other types of steak like ribeye for a richer flavor.
  • Feel free to add other vegetables like mushrooms or jalapeños.
  • For extra flavor, a sprinkle of garlic powder can be added to the filling.

Nutrition

Find it online: https://whiskdaily.com/philly-cheesesteak-stuffed-zucchini-recipe/