Go Back
+ servings
Philly Cheesesteak Stuffed Zucchini Boats

Philly Cheesesteak Stuffed Zucchini Boats

Philly Cheesesteak Stuffed Zucchini Boats are low carb, and a perfect healthy meal that includes zucchini, ground beef, bell pepper and cheese.

Course Main Course
Cuisine American
Keyword Philly Cheesesteak Stuffed Zucchini Boats, Stuffed Zucchini Boats
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 206 kcal
Author Catalina Castravet


  • 4 medium zucchini cut in half lengthwise
  • 2 tablespoons olive oil
  • 1 lb ground beef lean
  • 1/2 small onion minced
  • 4 cloves garlic minced
  • 1/2 green bell pepper diced
  • 1 cup baby Bella mushrooms diced
  • flesh from 2 zucchini
  • 1 1/2 cups tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • salt and pepper to taste
  • 1 cup provolone cheese shredded


  1. Cut the zucchini in half and using a small spoon, hollow out the center out of the halves, leaving 1/4 inch thick shell on each half, to create zucchini boats. Keep only the flesh from two zucchini and discard the rest.
  2. Squeeze excess water out of the flesh and chop well. Set aside.
  3. Place a large skillet over medium-high heat. Add olive oil and once the oil is hot add diced onion and garlic, stir and cook for 1 minute. Push to one side of the pan.
  4. Add ground beef and using a wooden spoon, break it up while it cooks. Mix wit the onion and garlic and continue cooking until no longer pink. Drain grease, leaving only about 2 tablespoons in the pan.
  5. Add the diced bell pepper, mushrooms, tomato sauce, tomato paste, diced zucchini flesh, Worcestershire sauce, salt and pepper. Stir well and simmer on low for about 20 minutes. Taste and adjust for salt if needed.

  6. Preheat oven to 400 degrees F. Line a baking dish with foil, to avoid cheese sticking to it, and set aside.
  7. Using a spoon, scoop the beef mixture into the hollowed zucchini boats. Divide the mixture equally and press firm to fit in as much as possible into the zucchini boats.
  8. Arrange into a baking dish and top with shredded cheese.
  9. Cover with foil and bake for 25-35 minutes until cheese is melted and zucchini is cooked through. Remove foil during last 5 minutes of cooking.
  10. Serve warm.

Recipe Video

Nutrition Facts
Philly Cheesesteak Stuffed Zucchini Boats
Amount Per Serving
Calories 206 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 46mg15%
Sodium 473mg21%
Potassium 732mg21%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 5g6%
Protein 18g36%
Vitamin A 775IU16%
Vitamin C 31.8mg39%
Calcium 162mg16%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.