Cheesesteak-Stuffed Zucchini Boats with Philly Cheesesteak Olive Oil Blend

Tender zucchini halves cradle juicy ground beef, silky onions, crisp-tender peppers, and a blanket of melted provolone, while Pennsylvania Philly Cheesesteak Infused Olive Oil Blend layers savory onion, green bell pepper, garlic, and herb notes through every bite. It is an easy dinner for a busy weeknight, a fun game day tray, or a casual family dinner when you want bold flavor without a lot of fuss.

Garden Infuzions

Cheesesteak-Stuffed Zucchini Boats with Philly Cheesesteak Olive Oil Blend

Tender zucchini boats are filled with savory beef, caramelized onions, peppers, and melty cheese, then finished with Pennsylvania Philly Cheesesteak Infused Olive Oil Blend for bold cheesesteak flavor in a lighter, weeknight-friendly bake.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 boats

Course: Dinner, Main Course

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 medium zucchini
• 1 pound ground beef
• 2 tablespoons Pennsylvania Philly Cheesesteak Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 small yellow onion thinly sliced
• 1 green bell pepper thinly sliced
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 tablespoon tomato paste
• 1/4 cup beef broth
• 1 cup shredded provolone cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon panko breadcrumbs

Equipment

• 1 Large skillet For cooking the beef filling
• 1 baking sheet For roasting the stuffed zucchini boats
• 1 sheet Parchment paper Optional for easy cleanup
• 1 Sharp knife For slicing zucchini and vegetables
• 1 Spoon For scooping zucchini centers
• 1 Cutting board For prep work

Method

 

Instructions

1. 1. Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease a baking dish.
2. 2. Slice the zucchini in half lengthwise and scoop out the centers, leaving about 1/4 inch of flesh around the edges to form sturdy boats.
3. 3. Brush the zucchini halves lightly with 1 tablespoon of the infused olive oil blend and place them cut-side up on the prepared pan.
4. 4. Heat the remaining 1 tablespoon infused olive oil blend with the olive oil in a large skillet over medium heat.
5. 5. Add the onion and bell pepper and cook for 4 to 5 minutes, stirring often, until softened and lightly caramelized.
6. 6. Stir in the garlic and cook for 30 seconds until fragrant.
7. 7. Add the ground beef, salt, black pepper, and red pepper flakes, then cook until the beef is browned and no longer pink, breaking it up with a spoon.
8. 8. Stir in the tomato paste and beef broth, then simmer for 2 to 3 minutes until the mixture looks glossy and cohesive.
9. 9. Spoon the beef filling evenly into the zucchini boats.
10. 10. Top with provolone, Parmesan, and panko breadcrumbs.
11. 11. Bake for 18 to 22 minutes, until the zucchini is tender and the cheese is melted and lightly golden.
12. 12. Finish with chopped parsley and serve warm.

Notes

For the best texture, do not over-scoop the zucchini or the boats may soften too much while baking. If you want a richer top, add a little extra provolone in the final 5 minutes of baking. The filling can be made ahead and refrigerated for up to 1 day before assembling.

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Recipe Tips

Scoop the zucchini just enough to make room for the filling, but leave sturdy walls so the boats hold their shape while baking. If the zucchini release a lot of moisture, blot them lightly before stuffing. A final sprinkle of cheese during the last few minutes gives you a golden top without overbaking the filling.

Serving Suggestions

Serve these zucchini boats with a simple green salad, roasted potatoes, or warm hoagie rolls for extra cheesesteak vibes. They also work well alongside tomato soup or a crisp slaw when you want a complete plate that still feels easy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through, or warm individual portions in the microwave for a quick lunch.

Variations

Swap ground beef for thinly sliced steak, use mozzarella instead of provolone, or add sautéed mushrooms for a deeper savory layer. For a milder version, reduce the red pepper flakes or leave them out entirely.

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