Philly Cheesesteak Stuffed Zucchini
All the flavors of cheesesteak packed into zucchini for a delicious summer dinner!
Stuffed zucchini is one of my favorite meals to make but one I hate take pictures of. I just feel like it never photographs well or I just don’t have the right perspective to shoot it? Either way, always happy to share a recipe that may not look incredible but we don’t judge a book by its cover. Some of the best food isn’t pretty food. This recipe has all the flavors of cheesesteak including Cheez Whiz!
What You Need:
4 medium zucchini
1 lb. ground beef
1 cup onion, diced
1 cup green bell pepper, diced
2 cloves minced garlic
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1/2 cup Cheez Whiz
Montreal Steak Seasoning
Salt and pepper to taste if needed
4 oz. provolone cheese (sliced or shredded)
Directions:
Cut zucchinis in half lengthwise and use a spoon or melon baller to scoop out the inside pulp (reserve it!). Leave about 1/4 inch around the edges.
Meanwhile in a skillet over medium high heat, cook ground beef with onion until beef is cooked through. Drain, if needed.
Add bell pepper and zucchini pulp. Cook until tender about 5 minutes.
Add garlic, soy sauce, and Worcestershire sauce. Cook for an additional minute.
Add Cheez Whiz, steak seasoning, salt, and pepper.
Add beef mixture evenly between zucchini halves on a lined baking sheet.
Top with provolone cheese and bake in a preheated 350 degree oven for 30 to 40 minutes.
Recipe from Closet Cooking