Philly Cheesesteak Stuffed Zucchini – Closet Cooking


Philly Cheesesteak Stuffed Zucchini

Philly Cheesesteak Stuffed Zucchini

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 4

Tender zucchini boats stuffed with all of the flavours of Philly cheesesteaks!

ingredients
  • 4 medium zucchini
  • 1 pound ground beef
  • 1 cup onion, diced
  • 1 cup green pepper, diced
  • 2 cloves garlic, chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup cheese whiz
  • salt and pepper to taste
  • 4 ounces provolone, deli sliced or shredded
directions
  1. Cut the zucchini in half lengthwise, and hollow them out (using a spoon or melon baller) until the zucchini is about 1/4 inch thick, reserving and chopping the zucchini from the inside.
  2. Cook the beef and onion in a large skill until the beef is cooked through, before draining off any excess grease.
  3. Add the green pepper and chopped zucchini and cook until tender, about 5 minutes.
  4. Add the garlic, soy sauce and Worcestershire sauce and cook for a minute.
  5. Add the cheese whiz and mix before seasoning with salt and pepper to taste.
  6. Place the beef mixture into the hollowed out zucchini halves and place them on a baking sheet.
  7. Top with the cheese and bake in a preheated 350F/180C oven until the zucchini is tender, about 30-40 minutes.
Option: Instead of seasoning with salt and pepper, use your favourite steak seasoning.
Option: Add diced mushrooms or your favourite cheesesteak fillings!
Option: Cook the filling and assemble a day ahead, store in the fridge and bake when ready!
Nutrition Facts: Calories 418, Fat 36g (Saturated 16g, Trans 1g), Cholesterol 116mg, Sodium 709mg, Carbs 13g (Fiber 3g, Sugars 8g), Protein 34g

Nutrition by: Nutritional facts powered by Edamam



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