Philly Cheese Steak Zucchini Boats

by Jasmin Queen

Shopping List

• 1 lb. Flank or Skirt Steak, thinly sliced
• 2 – 3 large Zucchini
• 2 Tbsp. Olive Oil, separated
• 1 Yellow Onion, thinly sliced
• 1 Red Bell Pepper, thinly sliced
• 1 Green Bell Pepper, thinly sliced
• 6 oz. Mushrooms, sliced
• 1 1/4 – 1 1/2 cup Shredded Provolone Cheese

Instructions

• Preheat oven to 400°.
• Slice zucchini lengthwise and scoop out seeds.
• Leave a rim of about 1/4”. Brush with olive oil and place in a large glass baking dish.
• Place in oven and bake for about 20 minutes or until just starting to turn tender.
• While zucchini is roasting, sauté onion and bell pepper in a large skillet with remaining olive oil.
• When onions begin to soften add mushrooms, sliced beef, and beef broth.
• Cook until beef is cooked through and broth is almost completely reduced, then remove from heat.
• Remove zucchini from oven and fill with beef and vegetable mixture. Top with shredded cheese and return to oven for 5 minutes or until cheese is melted and
  bubbly.