This Philly cheese steak zucchini boats recipe is Keto and you can make it in roughly half an hour. So it’s super easy, healthy, and best of all, incredibly tasty and flavorful.
Today I’ll show you how to make Philadelphia cheesesteak zucchini boats. This is one of the best stuffed zucchini boats recipe ever because it has all the good stuff in it: steak, Cheddar, onions, mushrooms… mmm… my mouth is watering as I’m writing these lines.
And as usual, I want to help you make the best of my recipes so I’ve included a list of super useful tips and tricks.
On this list, you’ll find many interesting things like, which is the best steak and cheese for Philly cheesesteak zucchini boats, how to cook the steak, or which ingredients can be replaced in this Keto zucchini boats recipe.
So let’s not spend any more time on the introduction because I really don’t want to drool on my laptop :).
I’ll even try to keep the tips and tricks as brief as possible so we can get to the Keto zucchini boats recipe quicker.
More Keto Recipes:
- Creamy Italian Chicken In Tomato Sauce
- Cheesy Zucchini Fritters With Spicy Ranch Dip
- Seared Salmon Avocado Salad
So let’s dive in, shall we?!
How to make Philly cheese steak zucchini boats – Best Tips & Tricks
1. Which is the best cheese for Philly Cheesesteak zucchini boats
The best cheese for a Philly cheesesteak is the kind that melts well and here are some great ideas:
My favorite one is red mild cheddar and that’s exactly what I used in this Keto stuffed zucchini boats recipe. But depending on your taste, you can use any of the above.
2. Best steak for cheesesteak zucchini boats
Philly cheesesteak is usually made with thinly sliced ribeye, but this may not always be accessible. It may not be available at your local grocery store or it can be out of your budget.
In this case, your best alternatives are skirt, flank or top sirloin steak. I used flank steak for these delicious Philly cheese steak zucchini boats and they came out super delish. This is usually available in most grocery stores and it’s decently priced.
Now let’s see how you can cook the steak for the Philadelphia cheesesteak zucchini boats.
3. How to cook the steak for Keto stuffed zucchini boats
First of all, you need to slice the beef very thinly. To slice it easily, freeze the meat for about an hour before cutting as this will firm it up and make it easier to slice.
Then, cook the slices in a pan for about 2-3 minutes, until they’re no longer pink. Bear in mind that you will also cook it in the oven with the Keto stuffed zucchini boats, so don’t overdo it.
You might wonder if you should marinate the beef to make it more tender. Since it’s thinly sliced, you don’t have to, as it’s already tender, especially if you get a good cut like ribeye.
But marinating will definitely make it more flavorful. So it’s up to you and the time you have available for cooking this Keto zucchini boats recipe.
Now let’s move on and see how to make the zucchini boats.
4. How to make zucchini boats
Start by cutting the zucchini in half, lengthways (no need to trim the ends). Then, with a small paring knife, gently go on the rims, leaving about 1/4inch (0.5cm) of zucchini flesh.
Make sure you don’t cut all the way through and don’t go too close to the skin. You need to form sturdy rims to hold the stuffing. Once you’ve cut it, scoop out the pulp.
To cook the Keto stuffed zucchini boats, place them on a large baking sheet, season to taste and spray with cooking oil. Bake in the preheated oven (375°F/180°C) until almost tender. Depending on the size of the zucchini, it should take between 10 and 20 minutes to cook.
Now that you know how to make zucchini boats let’s see which ingredients can be replaced in this Keto stuffed zucchini boats recipe.
5. Which ingredients can be replaced in this Philadelphia cheesesteak zucchini boats recipe
If you’re the type of foodie who likes to experiment, then this section is for you.
You can replace the beef with thinly sliced chicken or turkey but keep in mind that you have to cook the meat a bit longer until it starts turning brown.
Also, you can add your favorite veggies but remember to cut them small and about the same size, so they can all cook at the same time. Green onions or shredded carrots would go well so you might want to try them.
You can also change the cheese in these Philadelphia cheesesteak zucchini boats. You can use your favorite melty cheese like Gouda, Fontina, Asiago, Gruyere, Mozzarella, Provolone or Cheddar.
That’s about it for today, my dear foodies. These were all the tricks you needed to know about this low carb zucchini boats recipe.
It is now time for the best parts: the recipe, video, cooking and eating (oh yeah, the last one is the absolute best).
And if you like this Philadelphia cheesesteak zucchini boats recipe video and want to see more like it, please Subscribe to my YouTube Channel.
Philly Cheese Steak Zucchini Boats (Keto Recipe)
- 3 medium zucchini
- cooking oil spray
- Sea salt and pepper - to taste
- 2 Tbsp ghee - divided
- 1 (12 Oz / 340g) flank steak - sliced
- 1 Tbsp coconut aminos
- 1 small yellow onion - sliced into short pieces
- 2-3 garlic cloves - pressed
- 8 oz (250g) button mushrooms - sliced
- 1 bell pepper - chopped
- 1 cup shredded red Cheddar cheese - divided
- 2 Tbsp fresh parsley - chopped, to garnish
- Preheat the oven to 375°F/180°C.
- Cut the zucchini in half (lengthways) and, using a spoon, scoop out the pulp to create the boats, leaving a 1/4 inch (0.5cm) rim on all sides, as shown in the video. You can keep the pulp for another use, if you want to.
- Place the zucchini cut side up on a large baking sheet. Season with salt & pepper, and lightly spray with cooking oil, then place in the oven and cook for 10-15 minutes, until just tender. I like them structured (crunchy), so I took the tray out after 10 minutes. If you leave it for 15 minutes, the zucchinis will get softer.
- Add the remaining ghee to the pan and sauté the onions, until softened. Add garlic and stir fry for 1 minute, then stir in the mushrooms and cook for 3-4 minutes. Add bell peppers and continue to cook for 2-3 minutes more. Return beef to pan and sprinkle with 1/2 cup of cheese, then stir to combine until the cheese melts.
- Spoon the Philadelphia cheesesteak mixture into the roasted zucchini boats, and sprinkle generously with the remaining shredded cheese.
- Return to oven and bake for about 5 more minutes, or until cheese is melted and bubbly. Top with fresh chopped parsley and enjoy!
- Use any melty cheese like Fontina, Gouda, Asiago, Provolone, Mozzarella, Gruyere or Cheddar.
- Best steak for cheesesteak zucchini boats is ribeye, but you can also make them with skirt, flank or sirloin.
- See how to cook the steak at Tip #3.
- See how to make the zucchini boats at Tip #4.
- If you want to change ingredients in this Keto zucchini boats recipe, check out Tip #5