Philly Cheese Steak Zucchini Boats

Ingredients

• 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

Directions

1. Heat the oven to 400 degrees. With a spoon, remove the middle of each zucchini so you have a boat shape, keeping a 1/4-inch border around the edges; save the scooped-out centers for another use. Coat both sides of the zucchini with 1 Tbsp of the olive oil, then add a light sprinkle of salt. Arrange them in 2 baking pans, such as a 13 by 9 and an 8 by 8. Bake for 20 – 25 minutes, until they are almost tender.
2. While the zucchini bakes, warm 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add the onion and cook for 5 minutes. Pour in another 1/2 Tbsp olive oil, add the mushrooms, and cook for 5 minutes more. Move the vegetables over to one side of the skillet, then add the remaining 1/2 Tbsp olive oil to the open side. Add the bell pepper and garlic and cook until softened, about 3 minutes. Stir in the roast beef, season with salt and pepper to taste, then add the water and cook until everything is heated through, about 30 seconds.
3. Spoon the roast beef filling into the roasted zucchini. Scatter the cheese evenly over the tops. Put the pans back in the oven and bake about 5 minutes more, until the cheese is melted. Serve warm with parsley on top; they are easiest to pick up and eat by hand, sandwich-style.
4. To turn this into classic Philly Cheese Steak Sandwiches, use 4 hoagie rolls instead of the zucchini and increase the roast beef to 1 lb.