Philly Cheese Steak Zucchini Boats


Here we have man food meets lady food and comfort food meets healthy food. I always love all the veggie dinners and my husband always loves all the meaty dinners so I made these so we could meet in the middle. Plus, I like the idea of using zucchini instead of white bread to keep them lower carb. Even though these are healthier than the classic they still taste delicious! You still get all the best flavors of a classic Philly Cheese Steak Sandwich but without all the empty calories from the white sub. If you’d like you can definitely use this recipe to make the classic though and just use hoagie buns in place of the zucchini. I’ll be making them both ways because I can never let go of delicious bread carbs but for a weeknight meal when you want to keep things on the lighter side this is a great option! Even my 6 year old approved, finally putting her finger on it when she announced “I love these, they taste like…burritos!” And yes I guess they kind of do. They are perfectly flavorful and are a great use for that abundance of summer zucchini.

Philly Cheese Steak Zucchini Boats | Cooking Classy

Philly Cheese Steak Zucchini Boats | Cooking ClassyPhilly Cheese Steak Zucchini Boats | Cooking Classy Philly Cheese Steak Zucchini Boats | Cooking ClassyPhilly Cheese Steak Zucchini Boats | Cooking Classy Philly Cheese Steak Zucchini Boats | Cooking ClassyPhilly Cheese Steak Zucchini Boats | Cooking Classy Philly Cheese Steak Zucchini Boats | Cooking Classy


Philly Cheese Steak Zucchini Boats


  • 4 medium/large wide zucchini (2 1/2 lbs)*
  • 3 Tbsp olive oil , divided
  • 1 large yellow onion , sliced into short pieces
  • 8 small button mushrooms (6 oz), sliced
  • 1 large red or green bell pepper , chopped into short slices (or 1/2 of a red 1/2 of a green)
  • 3/4 lb sliced thin deli roast beef , chopped into small pieces
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp water or beef broth
  • 1 1/4 cups shredded provolone cheese
  • Chopped fresh parsley , for serving


  1. 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.
  2. Meanwhile, heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add onion and saute 5 minutes, then add another 1/2 Tbsp olive oil and mushrooms and saute 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 saute 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.
  3. 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).
  4. *You can also make these into the classic Philly Cheese Steak Sandwiches by using 4 hoagie rolls in place of the zucchini and upping the roast beef to 1 lb.
  5. Recipe source: Cooking Classy



  • Medeja: Another great zucchini meal!colorful and delicious! July 11, 2015 at 12:14am Reply

  • Medha @ Whisk & Shout: These look so delicious! A great low carb treat :) July 11, 2015 at 12:32pm Reply

  • Cathleen @ A Taste Of Madness: I was JUST going to buy zucchinis, but I completely forgot until after I went shopping! This looks so good! July 12, 2015 at 4:16pm Reply

  • Kelly: What a creative idea, so fun! July 12, 2015 at 7:37pm Reply

  • Carol: These look AMAZING! I have zucchini bustin’ out all over from my garden along with peppers…I can’t WAIT to try these.

    Thanks so much, Jaclyn. :) July 15, 2015 at 10:40am Reply

  • Living In Colors: I made this recipe tonight for my family and everyone loved it…even my four year old girls! Question…what do you do with the scraped out zucchini?? Any good recipe ideas?
    Jamie July 21, 2015 at 7:10pm Reply

    • Jaclyn: I’m so glad your family liked them! The next day I just cooked the scooped out zucchini, then added butter, parmesan, S & P – you can also add Italian seasoning too. July 21, 2015 at 10:40pm Reply

  • Kristi Rimkus: Hi Jaclyn – I ran across your recipe on Pinterest and had to stop by to tell you how fantastic it sounds. I like your healthier twist on Philly Cheese Steak. October 11, 2015 at 10:23am Reply

  • KalynsKitchen: Happy Friday! Just letting you know I featured this recipe today for my weekly Low-Carb Recipe Love on Fridays post. (I also leave these comments so that months from now if I spot this recipe again I can tell I have already featured it, lol!) Hope a lot of my readers will click over and try the recipe. September 16, 2016 at 6:08am Reply

    • Jaclyn: Thanks so much for featuring it Kalyn :)! September 16, 2016 at 9:42pm Reply

  • Kimberly: I just found out that I’m boarderline diabetic and I have to watch what I have to eat. This recipe will be great since it doesn’t have bread! Thanks for posting it! April 22, 2017 at 1:30pm Reply

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