Steak And Veggie Zucchini Boats Are Stuffed


  • four large zucchini, trimmed and halved
  • Olive oil, drizzle
  • ½ yellow onion, sliced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Pepper, to taste
  • Salt, to flavor
  • 1 pound of lean steak, thinly sliced
  • ½ pink pepper sliced
  • four oz. Of sliced button mushrooms
  • ½ cup low-fat provolone cheese
  • Olive oil, drizzle
  • ½ green pepper sliced


  1.  Preheat oven to four hundred˚F/two hundred˚C.
  2. Cut zucchini in 1/2, and scoop out the insides (repurpose for another dish). Season with olive oil, pepper, and salt.
  3. Bake for 20 minutes. Set apart.
  4. While zucchini is baking, season steak with pepper and salt and sauté on medium-high heat until steak is browned and cooked through. Set aside.
  5. In the same pan, season onions with pepper, salt, and olive oil and sauté for five minutes.
  6.  Add peppers and mushrooms, and cook dinner for every other 5 minutes.
  7. Toss steak lower back into the cooked veggie and sauté for 1 minute.
  8.  Distribute the steak and greens among zucchini halves.
  9. Top with shredded cheese.
  10.  Bake for five minutes, or till cheese is melted.
  11.  Enjoy!