These low-carb and keto-friendly cheese and beef steak stuffed zucchini boats are so delicious that you will love making it over and over again!
- 2 zucchini halved
- 1/2 lb flat iron steak or sirloin steak, thinly sliced against the grain.
- 1/2 red onion chopped
- 1/2 red bell pepper sliced
- 1 cup Mozzarella shredded
- 1/4 tsp coriander powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 3 tbsp olive oil divided
- salt and pepper to taste
- 1 tbsp fresh cilantro chopped (for garnish, optional)
Cut zucchini in half lengthwise, scoop out the inside into the bowl and reserve it for later.
Place zucchini boats into a baking tray, sprinkle with olive oil, season with salt and pepper and bake at 350F for 15 minutes.
Heat a tablespoon of olive oil in the frying pan, add onion, bell pepper, reserved zucchini, season with garlic powder, salt and pepper and cook stirring for 5 minutes or until tender. Remove from the heat and set aside.
Season sliced beef with coriander powder, salt and pepper. Add a tablespoon of olive oil to the same pan and increase the heat to high. Add sliced beef and oregano and fry for 2-3 minutes per side.
Load zucchini boats with cooked beef, cooked vegetables, sprinkle with mozzarella and return back to the oven for 8-10 minutes.
Serve garnished with chopped cilantro (optional).