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250ml Pennsylvania Philly Cheesesteak Infused Olive Oil Blend – robust sandwich infusion
Garden Infuzions

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 medium Zucchini about 2 pounds, halved lengthwise and hollowed out
  • 1 pound Ground Beef or Thinly Sliced Steak
  • 3 tablespoons Philly Cheesesteak Blend Olive Oil
  • 1 medium Onion diced
  • 1 medium Green Bell Pepper diced
  • 2 cloves Garlic minced
  • 6 slices Provolone Cheese halved
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 teaspoon Paprika
  • Breadcrumbs optional: 1/4 cup

Method
 

  1. Equipment: Baking sheet, skillet, spoon, and tongs.
  2. Prep Time: 15 minutes
  3. Cook Time: 25 minutes
  4. Total Time: 40 minutes
Prepare the Zucchini Boats (5 minutes):
  1. 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):
  1. 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):
  1. 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):
  1. 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:
  1. Remove from the oven, let cool for a few minutes, and serve warm. Garnish with fresh parsley if desired.

Nutrition

Serving: 2zucchini halvesCalories: 320kcalCarbohydrates: 10gProtein: 28gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 11gCholesterol: 70mgSodium: 550mgFiber: 3gSugar: 5g

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.

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