Steak And Vegetable Zucchini Boats
Description
Steak and veggies are much healthier for you when served in zucchini boats than on carb loaded buns and are tasty as well.
Ingredients
4 large zucchini, trimmed and halved lengthwise
olive oil, for drizzle
black pepper, to taste
salt, to taste
1 lb. lean steak, thinly sliced (left over roast beef could be substituted)
½-1 yellow onion, sliced
½ t. salt
¼ t. black pepper
garlic powder, to taste
olive oil, drizzle
½ green bell pepper, sliced
½ red bell pepper, sliced
4-6 oz. sliced button mushrooms
½ c. low-fat shredded Provolone cheese
Directions
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Preheat oven to 400˚ degrees.
Cut zucchini in half; scoop out the insides, using them for another dish, if desired. Season the boats with olive oil, salt, pepper and garlic powder.
Bake 20 minutes; set aside.
While zucchini is baking, season steak with salt and pepper; sauté in a pan on medium-high heat until steak is browned and cooked through; set aside.
In the same pan, season onions with salt, pepper, garlic powder and olive oil; sauté for 5 minutes; add peppers and mushrooms; cook 5 minutes.
Place steak back into the cooked vegetables; sauté 1 minute. Distribute steak and veggies among zucchini boats. Top with Provolone cheese.
Bake 5 minutes or until cheese is melted.
4-5 servings.