Description
These Philly cheesesteak zucchini boats are keto and you can make them in roughly half an hour. They’re super easy, healthy, and best of all, incredibly tasty and flavorful.
Ingredients
- 3 Medium Zucchini
- Sea Salt And Pepper, To Taste
- 2 Tablespoons Ghee, Divided
- 12 ounces, weight Flank Steak, Sliced
- 1 Tablespoon Coconut Aminos
- 1 Small Yellow Onion, Sliced Into Short Pieces
- 2 cloves Garlic, Pressed
- 8 ounces, weight Button Mushrooms, Sliced
- 1 Bell Pepper, Chopped
- 1 cup Shredded Red Cheddar Cheese, Divided
- 2 Tablespoons Chopped Fresh Parsley For Garnish
Preparation
Preheat oven to 375°F (180°C).
Cut zucchini in half lengthwise and, using a spoon, scoop out the pulp to create the boats, leaving a 1/4 inch (0.5cm) rim on all sides. You can keep the pulp for another use, if you want to.
Place zucchini cut side up on a large baking sheet. Season with salt and pepper, and lightly spray with cooking oil. Place in the oven and cook for 10–15 minutes, until just tender. I like them structured (crunchy), so I took the tray out after 10 minutes. If you leave it for 15 minutes, the zucchini will get softer.
Meanwhile, melt 1 tablespoon ghee in a large nonstick pan over medium-high heat. Add beef to pan and cook for 2–3 minutes, stirring occasionally, until beef is no longer pink. Pour coconut aminos over and simmer for 1–2 minutes, then set aside.
Add remaining ghee to pan and sauté onions until softened. Add garlic and stir fry for 1 minute, then stir in mushrooms and cook for 3–4 minutes. Add bell peppers and continue to cook for 2–3 minutes more. Return beef to pan and sprinkle with 1/2 cup cheese, stirring to combine until cheese melts.
Spoon the Philadelphia cheesesteak mixture into the roasted zucchini boats, and sprinkle generously with remaining shredded cheese. Return to oven and bake for about 5 more minutes, or until cheese is melted and bubbly.
Top with fresh chopped parsley and enjoy!
