Best 2 Steak And Veggie Zucchini Boats Recipe By Tasty Recipes

Are you tired of the same old steak and veggie routine? If so, then get ready to embark on a culinary journey with our guide to the delectable "Steak and Veggie Zucchini Boats" recipe, brought to you by Tasty. This innovative dish combines the savory flavors of steak and vegetables, nestled within tender zucchini boats, making it a feast for your taste buds and a visual masterpiece on your dinner table. With a perfect balance of protein, vegetables, and flavors, this recipe will transform your mealtimes into a delightful experience.

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STEAK AND VEGGIE ZUCCHINI BOATS RECIPE BY TASTY

Steak and Veggie Zucchini Boats Recipe by Tasty image

Here's what you need: large zucchinis, olive oil, pepper, salt, lean steak, yellow onion, salt, pepper, green bell pepper, red bell pepper, sliced button mushrooms, low-fat provolone cheese

Provided by Mel Boyajian

Categories Dinner

Yield 2 servings

Number Of Ingredients 12

Ingredients

4 large zucchinis, trimmed and halved
olive oil, drizzle
pepper, to taste
salt, to taste
1 lb lean steak, 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
½ cup low-fat provolone cheese

Steps:

Preheat oven to 400˚F (200˚C).
Cut zucchini in half, and scoop out the insides (repurpose for another dish). Place into 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.
Enjoy!

Nutrition Facts : Calories 737 calories, Carbohydrate 27 grams, Fat 42 grams, Fiber 7 grams, Protein 65 grams, Sugar 14 grams

VEGETARIAN ZUCCHINI BOATS

Vegetarian Zucchini Boats image

This is one of my favorite quick and cheap recipes for vegetarian zucchini boats that originally came from another recipe I found. I have made it several times as both a main course and a side dish, and liked it so much I thought I'd share it on AR. Thanks to the original blogger for sharing!

Provided by Webb Sledge

Categories Fruits and Vegetables Vegetables Squash

Time 50m

Yield 3

Number Of Ingredients 10

Ingredients

nonstick cooking spray
3 zucchini
¼ cup olive oil
3 cloves garlic, crushed
salt and ground black pepper to taste
1 pint grape tomatoes, halved
1 cup dry bread crumbs
1 cup shredded mozzarella cheese
1 drizzle olive oil
¼ cup shredded Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick cooking spray.
Cut each zucchini in half lengthwise and trim a little off of the bottoms so that they will sit flat in the baking dish. Scoop out the centers, where the seeds are, with a spoon.
Combine 1/4 cup olive oil, garlic, salt, and pepper in a cup or bowl. Brush over the inner surfaces of the zucchini boats. Arrange tomatoes into the grooves and sprinkle bread crumbs around and in between to fill in the gaps.
Bake in the preheated oven until tender, about 30 minutes. Remove from the oven and turn the oven's broiler on.
Place mozzarella cheese around and on top of the tomatoes. Return to the oven and broil until golden brown and bubbling, 3 to 4 minutes. Remove from the oven. Drizzle with olive oil and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 503 calories, Carbohydrate 37.1 g, Cholesterol 26.2 mg, Fat 31.2 g, Fiber 4.1 g, Protein 19.8 g, SaturatedFat 9.4 g, Sodium 735.6 mg, Sugar 4.3 g

Tips:

Select firm and fresh zucchini: Look for zucchini that are firm, heavy for their size, and have smooth, unblemished skin. Avoid zucchini that are soft, bruised, or have blemishes, as these may indicate that they are old or damaged.
Use a variety of vegetables: Feel free to mix and match different vegetables based on your preferences. Some popular choices include bell peppers, mushrooms, onions, tomatoes, and corn.
Season the zucchini boats well: Don't be afraid to season the zucchini boats generously with salt, pepper, and other herbs and spices. This will help to enhance the flavor of the dish.
Cook the zucchini boats until tender: The zucchini boats should be cooked until they are tender but still hold their shape. Overcooking can make them mushy and bland.
Serve the zucchini boats with your favorite toppings: Once the zucchini boats are cooked, you can top them with a variety of toppings, such as cheese, sour cream, salsa, or guacamole. You can also add a drizzle of olive oil or balsamic vinegar for extra flavor.

Conclusion:

Steak and veggie zucchini boats are a delicious and healthy meal that can be enjoyed for lunch, dinner, or even as a snack. They are easy to make and can be customized to your liking. With their vibrant colors and irresistible flavors, these zucchini boats are sure to be a hit with everyone who tries them.