Cheesesteak Zucchini Boats

This dish offers a delicious and health-conscious variation of the classic cheesesteak, appealing to both kids and adults. It's an excellent strategy to encourage everyone to incorporate more green veggies into their diets. Zucchinis, with their fantastic flavor and substantial nutritional benefits, take center stage. These zucchini boats make for a great low-carb option, but you can also serve them with bread or pasta on the side for your carb-loving friends or family members. There's no need for an additional side vegetable because the zucchini handles that role perfectly. With this dish, you have everything you need in one well-rounded, simple yet elegant meal. 

Serving size: 4-6 people
Time: 45 minutes


  • 4 zucchini
  • 1 tablespoon olive oil
  • 1 pound of thinly sliced steak
  • 1/2 green pepper, sliced
  • 1/2 onion, sliced thin
  • 1 teaspoon garlic, minced
  • 1 tablespoon butter
  • 1 cup shredded cheese
  • 2 teaspoons [Not So] SIMPLE SPICE
  • ¼ teaspoon onion powder
  • ½ teaspoon oregano


  1. Preheat the oven to 400 degrees.
  2. Slice the zucchini in half and core out the middle to make a boat.
  3. Drizzle olive oil on the zucchini, sprinkle with salt & pepper. Bake at 400 for 10 minutes.
  4. Heat the butter in a sauté pan over medium heat and add the onions & peppers as well as the SIMPLE SPICE. Sauté for 6 minutes. Add in garlic and sauté for another minute.
  5. Add in the meat and the remaining seasonings. Sauté for 5 minutes or until cooked through.
  6. Fill the zucchini boats with steak and top with cheese.
  7. Broil for about 2 minutes or until the cheese starts to bubble. Garnish with fresh parsley and enjoy!