Cheesesteak-Stuffed Zucchini Boats with Philly Cheesesteak Blend Olive Oil
Get all the flavors of a classic Philly cheesesteak in a lighter, low-carb version with these Cheesesteak-Stuffed Zucchini Boats! Fresh zucchini halves act as the perfect vehicle for a savory mixture of seasoned ground beef, sautéed onions, and bell peppers, brought to life with the bold flavors of Philly Cheesesteak Blend Olive Oil. Topped with gooey melted cheese, these zucchini boats are as delicious as they are healthy.
Whether you’re looking for a comforting weeknight dinner or a fresh twist on the Philly cheesesteak, this dish delivers all the flavors without the guilt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- Zucchini: 4 medium (about 2 pounds), halved lengthwise and hollowed out
- Ground Beef or Thinly Sliced Steak: 1 pound
- Philly Cheesesteak Blend Olive Oil: 3 tablespoons
- Onion: 1 medium, diced
- Green Bell Pepper: 1 medium, diced
- Garlic: 2 cloves, minced
- Provolone Cheese: 6 slices, halved
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Paprika: 1/2 teaspoon
- Breadcrumbs (optional): 1/4 cup
Instructions
Equipment: Baking sheet, skillet, spoon, and tongs.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- Prepare the Zucchini Boats (5 minutes):
- Preheat your oven to 375°F. Scoop out the zucchini flesh using a spoon, creating a hollow cavity in each half. Brush the zucchini halves with 1 tablespoon of Philly Cheesesteak Blend Olive Oil. Arrange them on a baking sheet.
- Cook the Filling (10 minutes):
- Heat 1 tablespoon of Philly Cheesesteak Blend Olive Oil in a skillet over medium-high heat. Add the onions, bell peppers, and garlic, cooking until softened. Add the ground beef, breaking it apart and cooking until browned. Season with salt, pepper, and paprika. Stir to combine.
- Fill the Zucchini Boats (5 minutes):
- Spoon the beef mixture evenly into the hollowed zucchini halves. Top each with half a slice of provolone cheese. Sprinkle breadcrumbs on top if using.
- Bake (20 minutes):
- Place the zucchini boats in the preheated oven and bake for 18-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Serve:
- Remove from the oven, let cool for a few minutes, and serve warm. Garnish with fresh parsley if desired.
Notes
Utensils
- Baking sheet
- Skillet
- Spoon
- Tongs
Who knew zucchini could be this exciting? These Cheesesteak-Stuffed Zucchini Boats are loaded with flavor and make an excellent way to sneak some veggies into a family-friendly meal. The Philly Cheesesteak Blend Olive Oil ties it all together with a delicious herbaceous kick.
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg