Elise Jesse’s Philly Cheesesteak Zucchini Boats

I wouldn’t normally get excited about seeing an entire squash on my plate, but I’m all in when you turn zucchini into little boats. Slice them in half, scoop out the centers, and suddenly you’ve got the perfect vessel for a warm, hearty filling (kind of like stuffed peppers or mushrooms). Recipe creator Elise Jesse turns zucchini boats into a clever stand-in for hoagie rolls in this cheesesteak-inspired stuffed squash recipe.

These Philly cheesesteak zucchini boats are a lighter take on the classic sandwich, perfect for satisfying a craving when you’re trying to enjoy low-carb meals or simply get more veggies on your plate. You still get everything you love—tender strips of steak, caramelized veggies and gooey melted cheese—only they’re tucked into a roasted zucchini shell instead of bread.

Ingredients for Philly Cheesesteak Zucchini Boats

• Steak: Ribeye is the traditional choice for an authentic Philly cheesesteak, but using a New York strip here keeps the filling lighter and leaner, while still plenty flavorful. The secret to tender meat is slicing it against the grain and as thin as possible so it cooks quickly and evenly.
• Zucchini: Look for medium zucchini that are firm and straight, so they’re easy to slice and hollow out. Smaller zucchini don’t leave much room for filling, while oversized ones tend to be more watery.
• Vegetables: A sauteed mix of colorful bell peppers, onion and mushrooms adds savory depth, a hint of sweetness, and plenty of mouthwatering aroma to the meaty filling.
• Garlic: A few minced garlic cloves go a long way here, boosting flavor without overpowering the steak and veggies.
• Seasoning: Paprika adds subtle smoky warmth, while Italian seasoning brings the savory herbs. Salt and pepper are used in each layer of the dish to keep every bite well-balanced.
• Provolone cheese: Sliced provolone cheese is the classic choice for cheesesteak because it melts smoothly and has a mild, creamy flavor. For a little extra bite, try sharp provolone.

Directions

Step 1: Season and slice the steak

Preheat the oven to 375°F. Season the steak with salt and pepper. Using a sharp knife, thinly slice it against the grain. Set it aside.

Editor’s Tip: Pop the steak in the freezer for about 15 minutes to make it easier to slice super thin.

Step 2: Make the zucchini boats

Trim the ends off the zucchini, then slice each one in half lengthwise. Using a spoon, gently scoop out the center pulp, leaving about a 1/2-inch thick shell to hold the filling.

Using a vegetable peeler, shave a thin strip from the zucchini, then set them aside for a garnish.

Editor’s Tip: Don’t toss the scooped-out zucchini; you can chop it and add it right into the skillet filling for extra flavor and less waste.

Step 3: Bake the zucchini

Place the zucchini halves on a foil-lined baking sheet, and drizzle them with 2 tablespoons of olive oil. Season them with salt and pepper. Bake them until they’re tender, about 15 minutes.

Step 4: Cook the cheesesteak filling

While the zucchini bakes, in a skillet, cook the peppers, onions and mushrooms in the remaining 2 tablespoons of olive oil until they’re  tender. Add the garlic and cook for one minute longer.

Add the sliced steak and cook it until it’s browned, about two to three minutes per side. Stir in the Italian seasoning, paprika, and additional salt and pepper to taste. Remove the skillet from the heat.

Step 5: Fill and broil the zucchini halves

Spoon the filling into the zucchini boats. Top each one with a slice of provolone cheese.

Preheat the broiler. Broil the zucchini halves 3 to 4 inches from the heat until the cheese is melted and bubbly.

Roll the reserved zucchini peel into small pinwheels and attach them to the base of each boat with toothpicks.

Recipe Variations

• Swap the steak: Cook thinly sliced chicken breast the same way, making sure it’s cooked all the way through, to make chicken cheesesteak.
• Make it spicy: Saute diced long hot peppers or jalapenos with the vegetables for a kick, or add a pinch of crushed red pepper flakes for more subtle heat.
• Change the cheese: Provolone is the classic choice for cheesesteaks, but white American or mozzarella will melt just as smoothly. For a little heat, try pepper jack.
• Try a different base: Zucchini boats aren’t the only tasty vessel for this cheesesteak filling. Try spooning the steak and veggie mixture into halved bell peppers or portobello mushrooms for a twist. Roast them for 10 to 15 minutes before filling them to soften them slightly, just like you would with the zucchini.

How to Store Philly Cheesesteak Zucchini Boats

Like any good cheesesteak, these Philly cheesesteak zucchini boats are best enjoyed fresh, when the zucchini is just fork-tender and the filling is hot and juicy.

If you have leftovers, store them in an airtight container in the refrigerator for up to four days. The zucchini may soften as it sits, but it won’t affect the flavor.

Can you make Philly cheesesteak zucchini boats ahead of time?

You can partially prep Philly cheesesteak zucchini boats ahead of time to help dinner come together faster. Slice the steak and vegetables and cook the filling up to one day in advance, then store it in an airtight container in the refrigerator. You can also slice and hollow out the zucchini ahead of time and store it separately in the fridge.

When you’re ready to get started, bake the zucchini and reheat the filling, then assemble the boats proceed with the rest of the recipe.

How do you reheat Philly cheesesteak zucchini boats?

To reheat Philly cheesesteak zucchini boats, place them on a sheet pan or in a baking dish and warm them in a 350° oven until they’re heated through and the cheese is melted. You can also microwave them in short intervals, though it can make the zucchini a bit softer than baking.

Philly Cheesesteak Zucchini Boats Tips

Do you have to precook zucchini for zucchini boats?

Yes, we recommend precooking the zucchini before filling. A quick bake helps soften the zucchini boats and warm them through so they’re tender and easy to cut when served. If you skip this step, the zucchini can be too firm and essentially raw inside.

How do you keep zucchini boats from being soggy?

The most important trick to perfectly tender zucchini boats is not overbaking the zucchini. They only need about 15 minutes in the oven to become just barely tender. Leaving them in too long can cause them to release excess moisture and turn soggy and mushy.

If your zucchini are especially large or seem watery, you can draw out some of that moisture ahead of time. After slicing and scooping out the filling, sprinkle the cut sides lightly with salt and let them sit for 15 to 20 minutes. Then drain and pat them dry with a paper towel before baking.

What can you serve with Philly cheesesteak zucchini boats?

These Philly cheesesteak zucchini boats are hearty enough to stand on their own, but you can pair them with a simple side to round out the meal. Serve a crisp green salad to keep things light, or add baked sweet potato fries, garlic bread or a scoop of fluffy rice on the side to make it an extra-filling meal.