Steak And Vegetable Zucchini Boats
Recipes Beef Healthy Cooking Main Dish Meal ideas Seasonal cooking
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.