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.
Meanwhile, melt 1 Tbsp of ghee in a large nonstick pan over medium-high heat. Add the beef to the pan and cook for 2-3 minutes, stirring occasionally, until the beef is no longer pink. Pour the coconut aminos over and simmer for 1-2 minutes, then set aside.
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!
Please read the Tips & Tricks in the article before making this Philly cheese steak zucchini boats recipe. Below is just a summary: