Prep Time 20 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 4
Best Season: Summer
Description

These Philly Cheesesteak Stuffed Zucchini Boats are a low-carb twist on the classic sandwich, filled with juicy shaved beef, sautéed onions, bell peppers, and melty provolone cheese. A perfect healthy dinner option that’s quick, satisfying, and packed with flavor!

Ingredients
    For the Zucchini Boats
  • 4 medium zucchini — halved lengthwise
  • 1 tbsp olive oil — for brushing
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
    • For the Filling
  • 1 tbsp olive oil
  • 1 small yellow onion — thinly sliced
  • 1 green bell pepper — thinly sliced
  • 1 red bell pepper — thinly sliced
  • 450 g shaved beef or thinly sliced ribeye steak
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper
    • For the Topping
  • 8 slices provolone cheese — halved to fit boats
  • 1 tbsp fresh parsley — chopped (optional, for garnish)
Instructions
    Prepare the Zucchini
  1. 1
    Preheat the oven to 190°C (375°F). Cut each zucchini in half lengthwise and use a spoon to gently scoop out the center flesh, leaving about 0.5 cm around the edges. Brush each zucchini boat with olive oil and season with salt and pepper. Place them cut-side up on a baking sheet lined with parchment paper.
    2. Pre-Bake the Zucchini
  2. 2
    Bake the zucchini boats for 10 minutes to slightly soften them. Remove from the oven and set aside.
    3. Cook the Filling
  3. 3
    Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and bell peppers. Sauté for 5–7 minutes until softened and lightly caramelized. Push the veggies to one side of the pan.
    4. Add the Beef
  4. 4
    In the same skillet, add the shaved beef. Season with garlic powder, paprika, Worcestershire sauce, salt, and pepper. Cook for 4–5 minutes, stirring occasionally, until beef is just cooked through. Mix everything together and remove from heat.
    5. Stuff the Zucchini Boats
  5. 5
    Spoon the beef and pepper mixture evenly into each pre-baked zucchini boat. Top each with a half-slice (or enough to cover) of provolone cheese.
    6. Final Bake
  6. 6
    Return the filled zucchini boats to the oven and bake for 10 minutes, or until the cheese is melted and bubbly.
    7. Serve
  7. 7
    Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley and serve warm.
Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for best texture.

Make-Ahead Tip: You can prepare the beef filling 1 day ahead and store it separately; assemble and bake when ready.

Variations: Try using mozzarella or cheddar for a different cheese profile. You can also substitute ground beef or chicken if shaved beef isn’t available.

Keto Tip: This recipe is keto-friendly with only natural carbs from the vegetables!

Keywords: Low-carb, healthy dinner, quick weeknight meal, gluten-free, stuffed zucchini
Read it online: https://petitepanini.com/recipe/philly-cheesesteak-stuffed-zucchini-boats-recipe/