skip to main content Choose or Change Homestore Show menu
9f1687b36272682d88ef7d3481444c51.jpg

Shopping List

  • 1 lb. Flank or Skirt Steak, thinly sliced
  • 2 – 3 large Zucchini
  • 2 Tbsp. Olive Oil, separated
  • 1 Yellow Onion, thinly sliced
  • 1 Red Bell Pepper, thinly sliced
  • 1 Green Bell Pepper, thinly sliced
  • 6 oz. Mushrooms, sliced
  • 1 1/4 - 1 1/2 cup Shredded Provolone Cheese

 

Instructions

  • Preheat oven to 400°.
  • Slice zucchini lengthwise and scoop out seeds.
  • Leave a rim of about 1/4”. Brush with olive oil and place in a large glass baking dish.
  • Place in oven and bake for about 20 minutes or until just starting to turn tender.
  • While zucchini is roasting, sauté onion and bell pepper in a large skillet with remaining olive oil.
  • When onions begin to soften add mushrooms, sliced beef, and beef broth.
  • Cook until beef is cooked through and broth is almost completely reduced, then remove from heat.
  • Remove zucchini from oven and fill with beef and vegetable mixture. Top with shredded cheese and return to oven for 5 minutes or until cheese is melted and bubbly.