These keto zucchini boats with Philly cheesesteak stuffing are a delicious low carb and veggie packed alternative to the classic Philly cheese steak!
Let’s talk about one of the best comfort food sandwiches out there – Philly Cheesesteak. I mean, how can you possibly resist the combination of shredded roast beef with melted cheese? It’s 100% drool worthy!
This time I’m giving this sammie a makeover by turning it into a delicious healthy weeknight dinner that is loaded with veggies, without sacrificing flavour! Introducing my keto zucchini boats with Philly cheesesteak stuffing.
This recipe is a delicious veggie-packed way to enjoy the delicious flavours of a classic Philly cheesesteak and will be sure to add a little extra comfort to your meal time.
Why This Recipe Works
I love taking classic comfort foods and giving them a healthy twist. If you are a fan of the classic comforting cheesesteak sammie but are looking for a lighter version, you’re gonna love these keto zucchini boats because they are:
- Keto friendly
- Low Carb
- Gluten Free
- Veggie Packed
- Easy to Prepare
- And 100% DELISH!
Table of contents
Cheese – We are staying true to tradition here with this keto zucchini boat recipe by using provolone cheese and blending it with the bold flavours of aged cheddar cheese.
Zucchini – Look for medium sized zucchinis as these will be easier to stuff with the cheesesteak filling, and don’t take as long to cook compared to larger sized zucchinis.
Flank Steak – We prefer to use flank steak in this recipe, but traditional cheesesteak recipes have also used rib-eye or top round. Ideally you want to pick a meat that has a nice marbling because it will add extra flavour to the keto zucchini boats.
Bell Pepper – We wanted to up the veggie power of this recipe so in addition to the onions and zucchini boats, we’ve also added some delicious bell peppers to make this recipe extra nutrient-rich.
Sauce – To make the sauce we combine tamari and worcestershire sauce to give the meat that delicious salty umami flavour!
How to Make This Recipe
Step 1: Cut zucchini in half and score the inside, then remove a bit of the flesh. Chop into small pieces and set aside.
Step 2: Brush the zucchini with 1 tablespoon of olive oil and sprinkle with salt and pepper. Arrange in a large 12×9″ roasting dish and roast for 10 minutes.
Step 3: Heat oil in a medium skillet over medium heat. Add in onion and beef and sprinkle generously with salt and pepper. Cook for 2 minutes.
Step 4: Add the bell peppers and onions along with a pinch of salt and pepper. Add the tamari and worcestershire sauce and allow to bubble and caramelize. Coat all the veggies and meat in the sauce.
Step 5: Layer the roast beef and sauteed vegetables onto the zucchini and top with shredded cheese.
To make this recipe gluten free we’ve used tamari and gluten free worcestershire sauce. You can also use coconut aminos or soy sauce (if you don’t need to make this gluten free) in place of the tamari. Also, tamari and soy sauce tend to be high in sodium, so make sure to look for reduced-sodium options if they are available.
We also recommend using meat that is cut thin. You can request your butcher to do this for you, or you can do this at home by placing the meat in the freezer for 30 mins, and using a very sharp knife to cut the meat against the grain.
Be aware that zucchini also tends to be watery, so make sure you scoop out as much flesh as you can and don’t skip roasting the zucchini first before adding the filling! This will help to release water so that you’re not left with a mushy zucchini boat.
I will often repurpose the zucchini flesh by pureeing it into soups, using it in smoothies (trust me, its the best) or throwing it into my baking to make zucchini muffins or bread. You can also freeze it in a freezer bag and reuse at a later time so that it doesn’t go to waste.
This meal is definitely on the lighter side so I get that for some people these zucchini boats can be a stand alone meal, while others may need to pair it with something else. If you need to keep this meal low carb or keto, you can pair this with a nice salad or another protein source like chicken or fried egg. But if you aren’t low carb, I personally love to pair this with a simple side of rice or pasta.
You can store these keto zucchini boats in the fridge for 3-4 days.
More Recipes You Might Like
If you are keto or low carb (or not), here are more popular recipes on the blog that you might like!
- Healthy No Bean Walnut Chili
- Egg Roll In A Bowl
- Pizza Egg Muffins
- Cauliflower Rice Casserole with Chicken and Broccoli
Now let me know, are you a Philly cheesesteak fan? What are some of your fave comfort food sandwiches?
Keto Zucchini Boats with Philly Cheesesteak Stuffing
- 4 zucchini stem removed and halved lengthwise
- 2 tbsp olive oil divided
- 1/2 yellow onion thinly sliced
- 1/2 lb flank steak sliced
- 1/2 red bell pepper thinly sliced
- 1/2 yellow bell pepper thinly sliced
- 2 tsp reduced sodium tamari (gluten free if desired) or coconut aminos
- 2 tsp worcestershire sauce (gluten free, if desired)
- 1/2 cup provolone cheese shreddedd
- 1/2 cup Aged orange cheddar shredded
- Salt and pepper to taste
- Parsley for serving
- Preheat oven to 400 F.
- Score the inside (like you would an avocado), then remove a bit of the insides of the zucchini. Chop into small pieces and set aside. Brush the zucchini with 1 tablespoon of olive oil and sprinkle with salt and pepper. Arrange in a large 12×9" roasting dish and roast for 10 minutes.
- Meanwhile, heat an additional tablespoon of oil in a medium skillet over medium heat. Add in onion and beef and sprinkle generously with salt and pepper. Cook for 2 minutes. Add the bell peppers and onions along with a pinch of salt and pepper. Add the tamari or coconut aminos and worcestershire sauce and allow to bubble and caramelize. Coat all the veggies and meat in the sauce.
- Layer the roast beef and sauteed vegetables onto the zucchini and top with shredded cheese.
- Return to the oven for 5 minutes until golden brown.
- Garnish with parsley if desired and serve immediately.
Have you tried these keto zucchini boats? Let me know your thoughts down in the comments below!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.