These Philly Cheesesteak Zucchini Boats are a delicious low carb alternative to the classic philly cheese steak! This comfort food made healthy is keto friendly and gluten free.
Let’s talk about one of the best comfort food sandwiches out there. Aside from being a great city, Philadelphia is home to the ultimate comfort food: Philly Cheesesteak. This time I’m giving this sammie a makeover and turning it into a delicious healthy weeknight dinner: my Philly Cheesesteak Zucchini Boats.
I love taking classic comfort foods and giving them a healthy twist. From my Cabbage Cheeseburger Casserole to my Zucchini Pinwheel, I loving offering up lighter versions and also incorporating more veggies to make a dish more nutritious, so that’s why I’m so excited to share these delicious keto friendly, gluten free, low carb cheesesteak zucchini boats.
How to Make KETO Philly Cheesesteak Zucchini Boats
Zucchini is not only a nutritious vegetable, but also the perfect swap for pastas, and the perfect vehicle for these Philly Cheesesteak Zucchini Boats. To make these boats, I start by scooping out the insides of the zucchini halves, and roasting them in the oven for ten minutes. While that’s roasting, in a pan I cook peppers and onions until golden brown. Once those are done cooking, I layer the zucchini boats first with thinly shaved roast beef, the sautéed vegetables and slices of provolone cheese. Finally, broil these boats in an oven to get that beautiful golden brown top.
I love when my main course is already packed with veggies so you get all the good stuff in one pan! These Philly Cheesesteak Zucchini Boats are totally family-friendly, but also ideal for anyone with dietary restrictions who are gluten free, or following any kind of keto or low carb regime.
All that’s left now is to dig in and enjoy!
Now let me know, are you a philly cheesesteak fan?
What are some of your fave comfort food sandwiches?
Let me know other classic comfort dishes you want me to re-invent!
Philly Cheesesteak Zucchini Boats
- Preheat oven to 450 F.
- Remove a bit of the insides of the zucchini and discard (or keep for a smoothie or juice). Brush the zucchini with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 10 minutes.
- Meanwhile, heat an additional tablespoon of oil in a medium skillet over medium heat. Add in the bell peppers and onions along with a pinch of salt and pepper. Saute until golden brown and set aside.
- Layer the roast beef and sauteed vegetables onto the zucchini and top with two strips of the cheese.
- Turn on the broiler of the oven. Broil for 30-60 seconds until the cheese turns a golden brown.
- Serve immediately.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.