Philly Cheesesteak Stuffed Zucchini

Philly Cheesesteak Stuffed Zucchini

Tender zucchini boats stuffed with all of the flavours of Philly cheesesteaks!

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ingredients

• 4 medium zucchini
• 1 pound ground beef
• 1 cup onion, diced
• 1 cup green pepper, diced
• 2 cloves garlic, chopped
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1/2 cup cheese whiz
• salt and pepper to taste
• 4 ounces provolone, deli sliced or shredded

directions

1. Cut the zucchini in half lengthwise, and hollow them out (using a spoon or melon baller) until the zucchini is about 1/4 inch thick, reserving and chopping the zucchini from the inside.
2. Cook the beef and onion in a large skillet until the beef is cooked through, before draining off any excess grease.
3. Add the green pepper and chopped zucchini and cook until tender, about 5 minutes.
4. Add the garlic, soy sauce and Worcestershire sauce and cook for a minute.
5. Add the cheese whiz and mix before seasoning with salt and pepper to taste.
6. Place the beef mixture into the hollowed out zucchini halves and place them on a baking sheet.
7. Top with the cheese and bake in a preheated 350F/180C oven until the zucchini is tender, about 30-40 minutes.

Nutrition Facts: Calories 418, Fat 36g (Saturated 16g, Trans 1g), Cholesterol 116mg, Sodium 709mg, Carbs 13g (Fiber 3g, Sugars 8g), Protein 34g

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