Friday, February 15, 2019

Steak Veggie Zucchini Boats

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Steak Veggie Zucchini Boats 

Fixings :

4 extensive zucchini, cut and split 

Olive oil, shower 

Pepper, to taste 

Salt, to taste 

1 pound of lean steak, daintily cut 

½ yellow onion, cut 

½ teaspoon salt 

¼ teaspoon pepper 

Olive oil, shower 

½ green pepper cut 

½ red pepper cut 

4 ounces of cut catch mushrooms 

½ container low-fat provolone cheddar 

Arrangement :

1. Preheat stove to 400˚F/200˚C. 

2. Cut zucchini down the middle, and scoop out the inner parts (repurpose for another dish). Season with olive oil, pepper, and salt. 

3. Prepare for 20 minutes. Put aside. 

4. While zucchini is preparing, season steak with pepper and salt and sauté on medium-high warmth until steak is seared and cooked through. Put aside. 

5. In a similar skillet, season onions with pepper, salt, and olive oil and sauté for 5 minutes. 

6. Include peppers and mushrooms, and cook for an additional 5 minutes. 

7. Hurl steak once more into the cooked veggie and sauté for 1 minute. 

8. Circulate the steak and veggies among zucchini parts. 

9. Top with destroyed cheddar. 

10. Prepare for 5 minutes, or until cheddar is softened.

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