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The Philly cheesesteak is one of America’s most iconic sandwiches, beloved for its savory combination of thinly sliced beef, melted cheese, and sautéed onions all nestled in a soft hoagie roll. However, if you’re craving the same delicious flavors but want a healthier, low-carb alternative, Philly Cheesesteak Stuffed Zucchini Boats are the perfect solution. These zucchini boats provide a hearty, satisfying base for all the classic Philly cheesesteak ingredients, while cutting back on carbs without sacrificing flavor.
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This recipe takes everything you love about the classic Philly cheesesteak and transforms it into a healthy, gluten-free dish. The zucchini serves as the perfect vessel for the seasoned beef, melty cheese, and sautéed onions. This dish is not only healthy but also incredibly flavorful and can be served as an appetizer, a main course, or a delicious low-carb side.
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Instructions
Step 1: Prepare the Zucchini Boats
The first step is to prepare the zucchini that will form the “boat” base. Choose medium-sized zucchinis that are firm and free of blemishes.
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Slice the zucchinis: Cut the zucchinis in half lengthwise, and then use a spoon to gently scoop out the seeds and inner flesh, creating a hollow boat-like shape. Be sure to leave about a 1/4-inch border along the edges to maintain the structure of the zucchini.
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Season the zucchini: Brush the hollowed-out zucchini halves with olive oil on both the inside and outside. Sprinkle with salt, pepper, and a little garlic powder to enhance the flavor.
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Pre-bake the zucchini: Place the zucchini halves in a baking dish, cut side up. Preheat your oven to 400°F (200°C) and bake for about 10-12 minutes, just enough to soften the zucchini slightly and start to crisp the edges.
Step 2: Prepare the Philly Cheesesteak Filling
While the zucchini is baking, it’s time to prepare the delicious Philly cheesesteak filling. You’ll be cooking the beef, onions, and any optional vegetables together to create the savory base for your stuffed zucchini.
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Cook the beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced flank steak (or your choice of beef) to the skillet and cook for about 4-5 minutes, breaking up the beef with a spatula, until it is browned and fully cooked. Make sure the beef is cooked through and starts to get a little crispy on the edges for added texture.
- If you’re using ground beef, you can skip the slicing and just cook the beef in the pan until it’s browned and crumbly.
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Add the onions and optional peppers: To the skillet with the beef, add the sliced onion and bell pepper (if using). Sauté for about 3-4 minutes, or until the vegetables are softened and starting to caramelize. You want the onions to become translucent and slightly sweet.
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Add garlic and seasoning: Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the Worcestershire sauce, soy sauce, oregano, red pepper flakes, and a pinch of salt and pepper to taste. Mix everything together, allowing the flavors to meld for about 1-2 minutes. Once everything is well combined, remove the skillet from the heat and set it aside.
Step 3: Stuff the Zucchini Boats
Now that both the zucchini boats and the Philly cheesesteak filling are ready, it’s time to stuff the zucchini and prepare them for baking.
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Stuff the zucchini: Carefully remove the zucchini halves from the oven. You should see that they’ve softened up but still hold their shape. Using a spoon, fill each zucchini boat with the Philly cheesesteak mixture, distributing the beef and veggie filling evenly among all the zucchini halves.
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Top with cheese: Once the zucchini boats are stuffed, sprinkle the top of each one with a generous amount of shredded provolone and American cheese. You can also sprinkle a bit of grated Parmesan on top for extra flavor and richness.
Step 4: Bake the Zucchini Boats
After filling the zucchini boats, it’s time to bake them until the cheese is perfectly melted and bubbly, and the zucchini is tender.
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Bake the stuffed zucchini: Place the stuffed zucchini boats back into the oven and bake for 10-12 minutes, or until the cheese is melted, bubbly, and lightly golden brown. You can switch to the broiler for the last 2 minutes of cooking if you want the cheese to brown more quickly.
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Check doneness: The zucchini should be tender when pierced with a fork, but still firm enough to hold its shape. If you prefer your zucchini softer, you can bake them for a few extra minutes.
Step 5: Garnish and Serve
Once your Philly Cheesesteak Stuffed Zucchini Boats are baked to perfection, it’s time to serve them.
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Garnish: Sprinkle freshly chopped parsley on top of the zucchini boats for a burst of color and freshness. This step is optional, but it adds a nice contrast to the richness of the filling.
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Serve: Serve the stuffed zucchini boats hot from the oven. They are perfect as a stand-alone dish or can be paired with a light salad, some roasted vegetables, or even a side of sweet potato fries for a more filling meal.
Tips for Success
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Use high-quality beef: For the best flavor, choose a good cut of beef like flank steak or rib-eye steak. These cuts are tender and have great marbling, which adds richness to the dish. If you use ground beef, go for lean ground beef or turkey if you’re looking for a healthier option.
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Customize the vegetables: Feel free to add more veggies to the filling. Sliced mushrooms, spinach, or even diced tomatoes would all complement the flavors of the Philly cheesesteak. If you prefer a spicier version, try adding some sliced jalapeños or hot sauce to the filling.
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Make ahead: You can prepare the zucchini boats in advance. Stuff them with the filling, top with cheese, and refrigerate them for up to 24 hours before baking. When you’re ready to eat, simply bake them as directed, adding a few extra minutes if needed.
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Don’t overcook the zucchini: The zucchini should be soft but not mushy. If you cook it for too long, it can become soggy and lose its structure. Pre-baking the zucchini for a short period of time before stuffing helps maintain its firmness.
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Adjust the cheese: Provolone and American cheese are the traditional choices for a Philly cheesesteak, but feel free to mix and match your favorite cheeses. Cheddar, mozzarella, or even a blend of different cheeses can work great in this recipe.
Variations
While the Philly Cheesesteak Stuffed Zucchini Boats recipe is already quite versatile, you can make it even more exciting by experimenting with different ingredients and flavors.
1. Chicken Philly Cheesesteak Zucchini Boats:
If you prefer chicken over beef, simply swap the beef with thinly sliced chicken breast or ground chicken. Season the chicken the same way you would the beef and proceed with the recipe as usual.
2. Vegetarian Philly Cheesesteak Zucchini Boats:
For a vegetarian version, replace the beef with tofu or tempeh. You can also add extra vegetables like mushrooms, spinach, or artichoke hearts to create a delicious, plant-based filling.
3. Spicy Philly Cheesesteak Zucchini Boats:
Add extra hot sauce, jalapeños, or red pepper flakes to your Philly cheesesteak filling for an extra spicy kick. You can also drizzle the finished boats with some sriracha sauce for more heat.
Final Thoughts
Philly Cheesesteak Stuffed Zucchini Boats are an exciting and healthy take on the classic Philly cheesesteak sandwich. The zucchini boats are the perfect low-carb, gluten-free base to hold the savory, cheesy filling that’s packed with flavor. This dish is not only delicious but also customizable, allowing you to adjust the ingredients to suit your tastes and dietary preferences.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 4 medium zucchinis, halved lengthwise and scooped out (to create “boats”)
- 1 lb (450g) thinly sliced beef (ribeye or sirloin is best)
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced (green or red)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika (optional)
- 1 cup provolone cheese, shredded (or use mozzarella or a mix of both)
- 1/2 cup cheddar cheese, shredded (optional, for extra cheesiness)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the zucchini: Slice the zucchinis in half lengthwise and scoop out the center with a spoon to create boats, leaving about 1/4-inch of the flesh on the sides. Place the zucchini boats on the prepared baking sheet. Lightly drizzle them with olive oil and sprinkle with salt and pepper. Set aside.
- Cook the beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced onion and bell pepper, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Cook the steak: Push the onions and peppers to the side of the skillet and add the thinly sliced beef to the pan. Cook for 3-5 minutes, stirring occasionally, until the beef is browned and cooked through. Season with salt, pepper, Worcestershire sauce, and smoked paprika (if using). Mix everything together well and remove from heat.
- Stuff the zucchini boats: Spoon the cooked beef and vegetable mixture into each zucchini boat, evenly distributing the filling.
- Top with cheese: Sprinkle the shredded provolone cheese (and cheddar, if using) generously over the stuffed zucchinis.
- Bake: Place the zucchini boats in the oven and bake for 15-20 minutes, until the zucchini is tender and the cheese is melted and bubbly.
- Serve: Once baked, remove from the oven and garnish with fresh parsley. Serve hot, and enjoy!
Notes
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