Cheese Steak Zucchini Boats

These healthy yet filled with tender roast beef, caramelized onions, peppers, and mushrooms. After roasting these zucchini boats you fill them with this mixture and top with melted provolone cheese.
Your gardens are now filled with zucchini like mine, perfect meal for your family, my husband loves meat and potatoes and I love veggies so now they meet and come together to make everyone happy. You can get your cheese nice and dark and place under the broiler for a few minutes to get that great depth of color.

Ingredients:

• 4 medium/large wide zucchini
• 4 Tablespoons olive oil, divided
• 1 large yellow onion, sliced 
• 10 button mushrooms, sliced 
• 1 large red bell pepper, Sliced, any color pepper you can use
• 1 pound sliced thin roast beef, from the deli, cut into pieces on the small side
• Salt and freshly ground black pepper
• 1-2 Tablespoon beef broth, or you can use water
• 2 cups shredded provolone cheese
• Fresh parsley if desired for garnish

Directions:

• 1. Preheat oven to 400 degrees. 
• 2. Using a spoon, scoop centers from zucchini to make boats leave 1/4-inch rim.  Brush both sides of zucchini with 1 Tablespoon of the olive oil and season lightly with salt and pepper. Place into 2 baking dishes. Bake in preheated oven 20 - 25 minutes until or until near tender.
• 3. While the zucchini is baking place a large skillet over medium-high heat. Add 3 Tablespoons olive and add the onion and saute for about 5 minutes, then add the mushrooms and saute about 5 minutes longer.  add bell pepper and garlic and saute until tender, about 3-4 minutes. Then add in roast beef, season with salt and pepper to taste then stir in the broth and cook until warmed, about 30 seconds.
• 4. Remove the roasted zucchini from the oven and fill with roast beef mixture. Sprinkle top with cheese. Return to oven and bake about 5-8 minutes longer, or until cheese has melted, after the cheese has melted you can place under broiler for 1-2 minutes to get a nice golden brown dark cheese. If desired garnish with parsley. 
• 5. You can pick them up with hands and eat or use a knife.

Recipe slightly adapted and photo source:http://www.cookingclassy.com/2015/07/philly-cheese-steak-zucchini-boats/