Philly cheesesteak is a beloved classic, known for its tender beef, caramelized onions, and gooey melted cheese, all packed into a soft hoagie roll. But what if you could enjoy all that mouthwatering flavor in a healthier, low-carb way? Enter Philly Cheesesteak Stuffed Zucchini Boats—a nutritious and delicious alternative that replaces bread with zucchini while keeping all the indulgent flavors intact.

In this blog post, we’ll take a deep dive into everything you need to know about making these irresistible stuffed zucchini boats, from selecting the best ingredients to cooking tips, variations, and serving suggestions. Whether you’re on a keto diet, looking for a gluten-free meal, or simply want to add more veggies to your plate, this recipe is for you!

Why You’ll Love This Recipe

Low-Carb & Keto-Friendly: Swapping bread for zucchini makes this dish naturally low in carbs while still being satisfying.
High-Protein & Nutritious: Loaded with lean beef and cheese, this dish is both protein-packed and full of essential nutrients.
Easy to Make: With simple ingredients and straightforward steps, anyone can whip up this meal in no time.
Meal-Prep Friendly: Make a batch in advance and reheat for quick and easy lunches or dinners.

Ingredients You’ll Need

To make the best Philly Cheesesteak Stuffed Zucchini Boats, you’ll need:

For the Zucchini Boats:

4 medium zucchinis
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper

For the Cheesesteak Filling:

1 pound thinly sliced beef (ribeye is ideal, but you can use sirloin or flank steak)
1 tablespoon Worcestershire sauce
1 tablespoon olive oil (or butter)
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika (optional, for extra depth of flavor)
1 cup shredded provolone cheese (or mozzarella)
½ cup shredded cheddar cheese (optional, for added richness)

Optional Garnishes:

Fresh parsley or chives, chopped
Crushed red pepper flakes for heat
Extra cheese for topping

Step-by-Step Instructions

1. Prepare the Zucchini Boats

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cut the zucchinis in half lengthwise. Using a spoon, scoop out the centers to create a hollowed-out boat. Be careful not to remove too much flesh, as you want the boats to hold their shape.
Drizzle the zucchini halves with olive oil and season with salt and pepper.
Pre-bake the zucchini boats for 10-12 minutes until slightly tender but still firm enough to hold the filling. Remove from the oven and set aside.

2. Prepare the Cheesesteak Filling

Heat olive oil in a large skillet over medium-high heat. Add the onions and bell peppers, sautéing for about 5 minutes until softened.
Add the garlic and cook for another 30 seconds.
Push the veggies to the side of the skillet and add the sliced beef. Cook for 3-5 minutes, stirring occasionally until the meat is browned.
Season with salt, pepper, Worcestershire sauce, and smoked paprika. Stir everything together and cook for another 2 minutes.

3. Assemble the Zucchini Boats

Spoon the cheesesteak mixture into the pre-baked zucchini boats, filling them evenly.
Sprinkle shredded provolone and cheddar cheese on top.
Bake for 10-12 minutes or until the cheese is melted and bubbly.
Garnish with fresh parsley or chives, and serve immediately!

Tips for the Best Philly Cheesesteak Stuffed Zucchini Boats

Choose firm zucchinis that are medium-sized. Oversized zucchinis can be too watery and lack flavor.
Pre-bake the zucchini to avoid sogginess while ensuring they hold up to the filling.
Use thinly sliced beef for the best texture. If slicing your own, partially freeze the steak for easier cutting.
Customize your cheese. Provolone is traditional, but mozzarella, cheddar, or even Pepper Jack can add unique flavors.
Make it extra saucy by adding a drizzle of cheese sauce or a dollop of sour cream before serving.

Variations & Substitutions

Want to switch things up? Try these fun variations:

Chicken Philly Zucchini Boats: Use shredded or thinly sliced chicken breast instead of beef.
Vegetarian Philly Zucchini Boats: Swap the beef for mushrooms or crumbled tofu for a meat-free option.
Spicy Philly Cheesesteak Boats: Add sliced jalapeños or a dash of hot sauce to the filling for a kick.
Philly Cheesesteak Casserole: If you don’t have zucchinis, layer the ingredients in a baking dish and bake for a cheesy, comforting casserole.

Serving Suggestions

These Philly Cheesesteak Stuffed Zucchini Boats are a complete meal on their own, but they pair well with:

A side salad with balsamic vinaigrette for freshness.
Cauliflower rice or mashed cauliflower for an extra low-carb side.
Sweet potato fries or roasted potatoes if you’re not strictly low-carb.
A crusty baguette (if you’re not avoiding carbs) for scooping up any extra cheesesteak filling.

Storage & Meal Prep Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F (175°C) for about 10 minutes, or microwave for 1-2 minutes.
Freeze: While you can freeze the filling separately, freezing assembled zucchini boats is not recommended as they may become too watery upon reheating.

Final Thoughts

Philly Cheesesteak Stuffed Zucchini Boats bring together the best of both worlds—indulgent cheesesteak flavors in a wholesome, low-carb package. Whether you’re making them for a weeknight dinner, meal prep, or even a family gathering, they’re sure to impress!