I still remember the first time I visited Philadelphia. It was one of those spur-of-the-moment road trips with my college friends, driven by a shared love for food and a desire to explore. We arrived in the City of Brotherly Love with one goal: to find the best Philly cheesesteak in town. Our search led us through bustling markets, narrow alleys, and finally to a tiny, unassuming shop that boasted the most mouthwatering cheesesteak I’ve ever tasted. The rich, savory flavors of the steak, onions, and melted cheese left an indelible mark on my palate—and my heart.
Years later, when I started my food blog, I found myself reminiscing about that trip and the incredible cheesesteak I had enjoyed. However, as I became more mindful of my health, I sought ways to recreate those beloved flavors in a way that aligned with my cleaner eating habits. That’s when I discovered the beauty of zucchini boats—a perfect vessel for all the deliciousness of a Philly cheesesteak, but without the heavy bread.
This Philly Cheesesteak Zucchini Boats recipe has become a favorite in my household, a fusion of my fond memories and my passion for healthy, flavorful cooking. The zucchinis serve as a tender yet firm base, allowing the savory beef, onions, and bell peppers to shine. The addition of coconut aminos brings a subtle sweetness, while the red cheddar cheese offers that creamy, melt-in-your-mouth experience that every cheesesteak lover craves. And, of course, the fresh parsley sprinkled on top adds a pop of color and freshness, making this dish as beautiful as it is tasty.
What I love most about this recipe is how it combines nostalgia with nutrition. It’s a dish that satisfies my cravings for comfort food while keeping things light and wholesome. Whether you’re making this for a weeknight dinner or sharing it with friends over the weekend, these Philly Cheesesteak Zucchini Boats are sure to impress. They’re a nod to tradition but with a modern, health-conscious twist—a perfect representation of how I love to cook and eat today.
Making Philly Cheesesteak Zucchini Boats
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Ingredients
- 3 medium zucchinis
- Cooking spray
- Salt and black pepper to taste
- 2 tablespoons ghee, divided
- 1 (12 oz / 340g) flank steak, cut into strips
- 1 tablespoon coconut aminos
- 1 small yellow onion, chopped
- 2-3 garlic cloves, minced
- 8 oz (250g) button mushrooms, chopped
- 1 bell pepper, diced
- 1 cup (115g) shredded red cheddar cheese, divided
- 2 tablespoons fresh parsley, chopped (for garnish)
Directions
- Preheat the oven to 375°F (190°C).
- Halve the zucchinis lengthwise and scoop out the center with a spoon, leaving a 1/4 inch thick shell. Set the scooped flesh aside for another use if desired.
- Place the zucchini halves, cut side up, on a baking sheet. Season with salt and pepper, spray lightly with cooking spray, and bake for 10-15 minutes until slightly tender. If you prefer them firmer, check at 10 minutes; for softer zucchinis, bake closer to 15 minutes.
- While the zucchinis bake, heat 1 tablespoon of ghee in a large skillet over medium-high heat. Add the steak strips and cook, stirring occasionally, for 2-3 minutes until browned. Pour in the coconut aminos and simmer for an additional 1-2 minutes before removing from the heat.
- In the same skillet, add the remaining tablespoon of ghee and sauté the chopped onion until softened. Add the minced garlic and cook for 1 minute, then stir in the chopped mushrooms. Continue cooking for 3-4 minutes until the mushrooms are tender. Add the diced bell pepper and cook for another 2-3 minutes. Return the steak to the skillet, sprinkle with 1/2 cup of shredded cheese, and stir until the cheese has melted into the mixture.
- Fill the zucchini boats with the steak and vegetable mixture, topping them with the remaining shredded cheese. Place them back in the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped parsley before serving. Enjoy your flavorful Philly Cheesesteak Zucchini Boats!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the zucchini boats in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Cooking Tips
If you can’t find flank steak, skirt steak or sirloin can be used as a substitute. To save time, you can also prepare the filling in advance and store it in the refrigerator until ready to assemble the zucchini boats.
Serving Suggestions
Serve these zucchini boats with a side salad or roasted vegetables for a complete meal. They also pair well with a light, crisp white wine or an iced tea.
Ingredient Substitutions
If you are avoiding dairy, you can substitute the red cheddar with a dairy-free cheese. Coconut oil can replace ghee if needed, and tamari or soy sauce can be used instead of coconut aminos.
Seasonal Variations
In the summer, you can add fresh, diced tomatoes to the filling for a burst of color and flavor. In the winter, try adding a sprinkle of crushed red pepper flakes for a bit of heat.
Allergen Information
This recipe contains dairy (cheese). To make it dairy-free, use a plant-based cheese alternative. It is also gluten-free as written, but be sure to check all ingredient labels if you have sensitivities.
FAQ:
Can I make this recipe ahead of time?
Yes, you can prepare the filling up to 2 days in advance and store it in the refrigerator. When ready to serve, simply assemble the zucchini boats and bake as directed.
What is the best way to scoop out the zucchini?
Use a small spoon or a melon baller to gently scoop out the center of the zucchini, leaving enough of a border to hold the filling.
Can I freeze these zucchini boats?
Freezing is not recommended as the texture of the zucchini can become mushy when thawed. It is best to enjoy them fresh or store in the refrigerator for a few days.
What can I serve with these zucchini boats?
These zucchini boats pair well with a side salad, roasted vegetables, or even some crusty bread for a more filling meal.
Can I use ground beef instead of steak?
Yes, ground beef is a great alternative to steak in this recipe. Simply brown the ground beef in the skillet and proceed with the recipe as directed.
How can I make this recipe vegetarian?
You can make this recipe vegetarian by replacing the steak with a plant-based protein, such as crumbled tofu, tempeh, or even black beans. Adjust the seasoning to taste.
Philly Cheesesteak Zucchini Boats
Ingredients
- 3 medium zucchinis
- cooking spray
- Salt and black pepper to taste
- 2 tablespoons ghee divided
- 1 12 oz / 340g flank steak (cut into strips)
- 1 tablespoon coconut aminos
- 1 small yellow onion chopped
- 2-3 garlic cloves minced
- 8 oz 250g button mushrooms (chopped)
- 1 bell pepper diced
- 1 cup 115g shredded red cheddar cheese (divided)
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375°F.
- Slice the zucchinis lengthwise and use a spoon to scoop out the flesh, leaving a 1/4 inch border around the edges. Set aside the scooped flesh for later use if desired.
- Arrange the zucchini halves on a large baking sheet with the cut side facing up. Season with salt and pepper, lightly coat with cooking spray, and bake for 10-15 minutes until tender. For a firmer texture, check them at 10 minutes; bake longer if you prefer them softer.
- While the zucchini bakes, heat 1 tablespoon of ghee in a large nonstick skillet over medium-high heat. Add the steak strips and cook for 2-3 minutes, stirring occasionally, until browned. Pour in the coconut aminos and simmer for 1-2 minutes, then remove from heat.
- In the same skillet, add the remaining ghee and sauté the onions until they are tender. Add the garlic and cook for 1 minute, then mix in the mushrooms and cook for 3-4 minutes. Add the bell pepper and continue cooking for 2-3 minutes. Return the beef to the skillet, sprinkle with 1/2 cup of cheese, and stir until the cheese is melted.
- Fill the roasted zucchini boats with the beef mixture and top with the remaining shredded cheese. Return to the oven and bake for about 5 more minutes, or until the cheese is melted and bubbly. Garnish with chopped parsley and serve. Enjoy!
