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- 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
- 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 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.
- 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).
- *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.