Full recipe below, send it to a friend you want to make this with!
By: Tasty, Mel Boyajian
Ingredients (for 2 servings)
4 large zucchinis, trimmed and halved
olive oil, drizzle
pepper, to taste
salt, to taste
1 lb lean steak(455 g), thinly sliced
½ yellow onion, sliced
½ teaspoon salt
¼ teaspoon pepper
½ green bell pepper, sliced
½ red bell pepper, sliced
4 oz sliced button mushrooms(115 g)
½ cup low-fat provolone cheese(55 g)
Preheat oven to 400˚F (200˚C).
Cut zucchini in half, and scoop out the insides (repurpose for another dish). Place into a baking dish.
Season with olive oil, pepper, and salt.
Bake for 20 minutes. Set aside.
While zucchini is baking, season steak with pepper and salt and sauté on medium-high heat until steak is browned and cooked through. Set aside.
In the same pan, season onions with pepper, salt, and olive oil and sauté for 5 minutes.
Add peppers and mushrooms, and cook for another 5 minutes.
Toss steak back into the cooked veggie and sauté for 1 minute.
Distribute the steak and veggies among zucchini halves.
Top with shredded cheese.
Bake for 5 minutes, or until cheese is melted.
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