Philly Cheesesteak Zucchini Boats

Enjoy the rich flavors of Philly cheesesteak in a healthier way with these tasty
zucchini boats. Perfect for a nutritious dinner!

Servings: 4

Author:

Prep Time
10 minutes

Cook Time
25 minutes

Side Dish

American

cheesesteak zucchini

Instructions

1 Preheat your oven to 375°F.
2 Slice the zucchinis lengthwise and use a spoon to scoop out the flesh, leaving a
1/4 inch border around the edges. Set aside the scooped flesh for later use if
desired.
3 Arrange the zucchini halves on a large baking sheet with the cut side facing up.
Season with salt and pepper, lightly coat with cooking spray, and bake for 10-15
minutes until tender. For a firmer texture, check them at 10 minutes; bake
longer if you prefer them softer.
4 While the zucchini bakes, heat 1 tablespoon of ghee in a large nonstick skillet
over medium-high heat. Add the steak strips and cook for 2-3 minutes, stirring
occasionally, until browned. Pour in the coconut aminos and simmer for 1-2
minutes, then remove from heat.
5 In the same skillet, add the remaining ghee and sauté the onions until they are
tender. Add the garlic and cook for 1 minute, then mix in the mushrooms and cook
for 3-4 minutes. Add the bell pepper and continue cooking for 2-3 minutes.
Return the beef to the skillet, sprinkle with 1/2 cup of cheese, and stir until
the cheese is melted.
6 Fill the roasted zucchini boats with the beef mixture and top with the remaining
shredded cheese. Return to the oven and bake for about 5 more minutes, or until
the cheese is melted and bubbly. Garnish with chopped parsley and serve. Enjoy!