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Cheesesteak Zucchini Boat

close up of cheesesteak zucchini boat

When I visited Philadelphia several years back, I had the chance to also try their world famous philly cheesesteak. The warm, tender, juicy meat combined with cheesy deliciousness captivated my taste buds. It's truly a unique and gentle flavor like no other. I was there in the fall, so the hearty sandwich complemented the weather perfectly.

Now that summer is fast approaching, I swapped out the buns in a philly cheesesteak for a fun summer vegetable, namely the zucchini or green squash. This recipe of cheesesteak zucchini boat delivers on its warm, meaty and cheesy flavors combined with the additional crunch and fresh sweetness from the zucchini. The secret of taking this recipe to the next level truly is the addition of our Nam Prik Chili Sauce. If you've never tried a spicy philly cheesesteak, this reimagined classic will blow your mind away.

 

 a tray full of cheesesteak zucchini boat

 


CHEESESTEAK ZUCCHINI BOAT

Ingredients:

  • 3 zucchinis
  • 1 lb flank or top sirloin steak, thinly sliced
  • 2 Tbsp butter
  • 1 Tbsp soy sauce
  • 1 tsp Nam Prik Chili Sauce
  • 1 onion, sliced
  • 3 garlic cloves
  • 8 oz mushroom, sliced
  • 1 yellow bell pepper, chopped
  • 1/2 cup cheese
 two cheesesteak zucchini boat with a bottle of nam prik chili sauce

Instructions:

  1. Preheat oven to 375°F.
  2. Cut zucchinis in half and scoop out the insides using a spoon to make zucchini bowls. Sprinkle cooking oil over the zucchinis and sprinkle lightly with salt and pepper. Cook in the oven for 13 minutes.
  3. Melt 1 Tbsp butter in a large pan over medium-high heat. Add beef and cook until no longer pink. Add soy sauce and Nam Prik Chili Sauce, cook for 2 more minutes. Set aside.
  4. In the same pan, melt the remaining tablespoon of butter. Cook onion until softened. Add garlic and cook one minute more. Add mushroom and cooked 4 more minutes. Add bell pepper and cook for 3 more minutes.
  5. Return beef to the plan and add cheese. Stir and mix everything until cheese melts.
  6. Spoon cooked mixture into zucchini bowls. Top with more cheese. Bake for 5 more minutes or until cheese melts.
  7. Serve and enjoy with more chili sauce.