Steak and Veggie Zucchini Boats

Name: Steak and Veggie Zucchini Boats
Total time: 51 min
Yield: 1 serving
Ingredients: 2 large zucchini; Olive oil, drizzle olive oil; Pepper, to taste pepper; Salt, to taste salt; 227.5 g lean steak; ½ yellow onion, sliced yellow onion; ½ teaspoon salt salt; ¼ teaspoon pepper pepper; ½ green pepper sliced green bell pepper; ½ red pepper sliced red bell pepper; 57.5 g sliced button mushrooms; 27.5 g low-fat provolone cheese

51 min1 servings

Your daily targets

Per serving

Energy

512 kcal

Carbs

14 g

Fat

24 g

Protein

57 g

Watch it being made

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Ingredients

large zucchini
4 large zucchini, trimmed and halved
olive oil
Olive oil, drizzle
pepper
Pepper, to taste
salt
Salt, to taste
lean steak
228 g
yellow onion
½ yellow onion, sliced
salt
½ teaspoon salt
pepper
¼ teaspoon pepper
green bell pepper
½ green pepper sliced
red bell pepper
½ red pepper sliced
sliced button mushrooms
58 g
low-fat provolone cheese
28 g

Instructions

1
Preheat oven to 400˚F (200˚C).
2
Cut zucchini in half, and scoop out the insides (repurposed for another dish). Place into a baking dish.
3
Season with olive oil, pepper, and salt.
4
Bake for 20 minutes. Set aside.
5
While zucchini is baking, season steak with pepper and salt and sauté on medium-high heat until steak is browned and cooked through. Set aside.
6
In the same pan, season onions with pepper, salt, and olive oil and sauté for 5 minutes.
7
Add peppers and mushrooms, and cook for another 5 minutes.
8
Toss the steak back into the cooked veggie and sauté for 1 minute.
9
Distribute the steak and veggies among the zucchini halves.
10
Top with shredded cheese.
11
Bake for 5 minutes, or until the cheese is melted.
12
Enjoy!