Philly Cheesesteak Stuffed Zucchini Boats
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
206 kcal
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Course
Main Course
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Cuisine
American
Philly Cheesesteak Stuffed Zucchini Boats
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Philly Cheesesteak Stuffed Zucchini Boats are low carb, and a perfect healthy meal that includes zucchini, ground beef, bell pepper and cheese.
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Ingredients
- 4 medium zucchini cut in half lengthwise
- 2 tablespoons olive oil
- 1 lb ground beef lean
- 1/2 small onion minced
- 4 cloves garlic minced
- 1/2 green bell pepper diced
- 1 cup baby bella mushrooms diced
- Flesh from 2 zucchini
- 1 1/2 cups tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- salt and pepper to taste
- 1 cup Provolone cheese shredded
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Instructions
- Cut the zucchini in half and using a small spoon, hollow out the center out of the halves, leaving 1/4 inch thick shell on each half, to create zucchini boats. Keep only the flesh from two zucchini and discard the rest.
- Squeeze excess water out of the flesh and chop well. Set aside.
- Place a large skillet over medium-high heat. Add olive oil and once the oil is hot add diced onion and garlic, stir and cook for 1 minute. Push to one side of the pan.
- Add ground beef and using a wooden spoon, break it up while it cooks. Mix wit the onion and garlic and continue cooking until no longer pink. Drain grease, leaving only about 2 tablespoons in the pan.
- Add the diced bell pepper, mushrooms, tomato sauce, tomato paste, diced zucchini flesh, Worcestershire sauce, salt and pepper. Stir well and simmer on low for about 20 minutes. Taste and adjust for salt if needed.
- Preheat oven to 400 degrees F. Line a baking dish with foil, to avoid cheese sticking to it, and set aside.
- Using a spoon, scoop the beef mixture into the hollowed zucchini boats. Divide the mixture equally and press firm to fit in as much as possible into the zucchini boats.
- Arrange into a baking dish and top with shredded cheese.
- Cover with foil and bake for 25-35 minutes until cheese is melted and zucchini is cooked through. Remove foil during last 5 minutes of cooking.
- Serve warm.
Nutrition Information
Show Details
Calories
206kcal
(10%)
Carbohydrates
8g
(3%)
Protein
18g
(36%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
46mg
(15%)
Sodium
473mg
(20%)
Potassium
732mg
(21%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
775IU
(16%)
Vitamin C
31.8mg
(35%)
Calcium
162mg
(16%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 46mg | 15% |
| Sodium | 473mg | 20% |
| Potassium | 732mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 31.8mg | 35% |
| Calcium | 162mg | 16% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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