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Philly Cheesesteak Stuffed Zucchini Boats Recipe

Enjoy all the classic flavors of a Philly cheesesteak in a healthier, low-carb version! These Philly Cheesesteak Stuffed Zucchini Boats are packed with tender beef, caramelized onions, melted cheese, and vibrant bell peppers, making them a delicious and satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

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, 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
  • 1 cup shredded provolone cheese or mozzarella
  • ½ cup shredded cheddar cheese optional

Optional Garnishes:

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

Instructions
 

Prepare the Zucchini Boats

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Cut the zucchinis in half lengthwise and scoop out the centers to create a hollowed-out boat.
  • 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. Remove from the oven and set aside.

Prepare the Cheesesteak Filling

  • Heat olive oil in a large skillet over medium-high heat.
  • Add 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 until browned.
  • Season with salt, pepper, Worcestershire sauce, and smoked paprika. Stir and cook for another 2 minutes.

Assemble the Zucchini Boats

  • Spoon the cheesesteak mixture into the pre-baked zucchini boats.
  • 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!

Notes

  • Choose firm zucchinis for best results.
  • Pre-baking the zucchini prevents sogginess.
  • Use thinly sliced beef for a tender texture.
  • Customize cheese options based on preference.
  • For a spicier kick, add jalapeños or hot sauce.