Philly Cheese Steak Zucchini

Philly Cheese Steak Zucchini

Philly Cheese Steak Zucchini by Elite Training Facility

Philly Cheese Steak Zucchini

Keyword: low carb meals
Servings: 4
Calories: 238kcal
Author: Elite Training Facility


  • 4 medium wide zucchini approx. 2.5 lbs
  • 3 Tbsp olive oil
  • 1 large yellow onion sliced into short pieces
  • 2 cloves garlic minced
  • 8 small button mushrooms sliced
  • 1 large red or green bell pepper chopped into short slices
  • 3/4 lbs deli roast beef this slices, chopped into small pieces
  • salt and pepper
  • 1 1/2 Tbsp water or beef broth
  • 1 1/4 cups shredded provolone cheese
  • chopped fresh parsley, for serving


  • Preheat oven to 400 degrees
  • Using a spoon, scoop centers from zucchini to create boats while leaving a 1/4-inch rim (reserve centers for another use)
  • Brush both sides of zucchini with 1 Tbsp of the olive oil and season lightly with salt.
  • Place in two baking pans (I used a 13 by 9 and 8 by 8).
  • Bake in preheated oven 20 -25 minutes until nearly tender.
  • Meanwhile, heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add onion and sauté 5 minutes, then add another1/2 Tbsp olive oil and mushrooms and sauté 5 minutes longer.
  • Push veggies to one side of pan then add remaining 1/2 Tbsp olive oil to opposite side, add bell pepper and garlic and sauté until tender, about 3 minutes.
  • Add in roast beef, season with salt and pepper to taste then stir in water and cook until warmed, about 30 seconds.
  • Fill roasted zucchini with roast beef mixture. Sprinkle top evenly with cheese. Return to oven and bake about 5 minutes longer, or until cheese has melted.
  • Serve warm garnished with parsley.
    (fyi these are easier to just pick up and eat by hand like a sandwich).


Calories: 238kcal | Carbohydrates: 8.9g | Protein: 21g | Fat: 13.8g | Fiber: 2.6g
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