Keto Philly Cheesesteak Zucchini Boats
Savor the taste of a Philly classic with a keto-friendly twist using our delightful zucchini boats!
Equipment
- Skillet
- Baking dish
- Mixing spoon
- Knife
Ingredients
Main Ingredients
- 4 zucchinis medium-sized
- 1 lb ground beef
- 1 green bell pepper chopped
- 1 small onion diced
- 8 oz mushrooms sliced
- 4 slices provolone cheese
- 2 cloves garlic minced
- salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Prepare the zucchinis by cutting them in half lengthwise and scooping out the center to make boats, leaving a quarter-inch thick shell.
- Heat olive oil in a skillet over medium heat. Cook ground beef until browned. Remove excess grease if needed and season to taste.
- Add green bell pepper, onions, garlic, and mushrooms. Sauté until vegetables are softened.
- Fill each zucchini boat with the beef and vegetable mixture. Top with a slice of provolone cheese.
- Bake in a preheated oven at 375°F (190°C) for 20 minutes or until zucchinis are tender and cheese has melted.
- Serve hot and enjoy your delightful Keto Philly Cheesesteak Zucchini Boats!
Notes
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.