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!