Sunday, July 30, 2017

Philly Cheesesteak Zucchini Boats

     I refuse to give up flavor to be thin.  And, who said you can't have it all...who ever "they" is, has it all wrong...nor have they tasted my Philly Cheesesteak Zucchini Boats.  High flavor, high fashion, and super macros.  Each of the 8 "Boats" are only 144 calories, 4.5g net carbs and 17g protein.  Time to sail to the kitchen and float away into the yummy sunset!

Ingredients for 8 servings~
4 medium/large Zucchini's
1 Tablespoon Olive Oil, plus extra for drizzling
Garlic Powder
Italian Seasoning
1 medium Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne
8oz fresh sliced Mushrooms
1 Green Bell Pepper, diced
1 pound thinly sliced Roast Beef, diced (I used Boar's Head from the Deli counter)
1oz Cheese, diced or shredded (I used a smoked Gouda)
Cherry Tomato, for garnish as desired

     Slice Zucchini length wise, use melon baller to scoop out inside pulp (save and use to saute in EVOO and Garlic to use as a side dish at another time), rub lightly in Olive Oil, sprinkle with Garlic Powder and Italian Seasoning, roast at 375 for 15 minutes, then high broil for another 5 minutes or starting to become lightly golden.  Meanwhile, add a Tablespoon Oil to skillet along with Onion, Garlic, and Cayenne til golden brown.  Add Mushrooms til cooked through, then add Green Peppers til crisp tender, stir in sliced/diced Beef til heated thru, add equally to empty Zucchini Boats, and sprinkle evenly with  Cheese, and put back in oven til Cheese is melted.  Garnish with Tomatoes as desired. Enjoy  :)

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