Best 2 Steak And Veggie Zucchini Boats Recipe By Tasty Recipes

**Indulge in a Culinary Adventure with Steak and Veggie Zucchini Boats:**

Embark on a tantalizing culinary journey with our irresistible steak and veggie zucchini boats. These delectable vessels are crafted from tender zucchini, stuffed with a symphony of savory fillings, and baked to perfection. Discover a treasure trove of flavor combinations in each bite, from the hearty and succulent steak to the vibrant medley of vegetables.

**Recipe 1: Classic Steak and Veggie Zucchini Boats:**

This classic recipe forms the foundation of our zucchini boat extravaganza, featuring tender steak, sautéed bell peppers and onions, and a burst of flavor from diced tomatoes. A blend of herbs and spices adds a touch of magic, while a sprinkle of cheese melts to golden perfection, creating a harmonious union of flavors.

**Recipe 2: Spicy Southwest Steak and Veggie Zucchini Boats:**

Ignite your taste buds with our spicy Southwest-inspired variation. Marinated steak, roasted corn, black beans, and a dash of chili powder bring a vibrant and fiery twist to the classic dish. Cilantro and lime zest add a refreshing touch, while a dollop of sour cream cools the palate, creating a symphony of bold and zesty flavors.

**Recipe 3: Mediterranean Steak and Veggie Zucchini Boats:**

Transport yourself to the sun-kissed shores of the Mediterranean with our flavorful creation. Tender steak, marinated in a blend of olive oil, garlic, and herbs, pairs perfectly with roasted zucchini, juicy tomatoes, and briny olives. Feta cheese crumbles add a salty tang, while a drizzle of balsamic reduction completes this delectable journey.

**Recipe 4: Asian Steak and Veggie Zucchini Boats:**

Embark on an Asian-inspired culinary adventure with our succulent steak and veggie zucchini boats. Marinated steak, stir-fried with soy sauce, ginger, and garlic, takes center stage, accompanied by a harmonious blend of sautéed vegetables. A drizzle of hoisin sauce adds a sweet and savory glaze, while sesame seeds provide a textural contrast.

**Recipe 5: Vegetarian Veggie Zucchini Boats:**

For our vegetarian enthusiasts, we present a vibrant and flavorful meatless option. Grilled zucchini, bell peppers, mushrooms, and a medley of other vegetables come together in a symphony of colors and textures. A tangy tomato sauce adds a touch of acidity, while a sprinkling of Parmesan cheese completes this delightful vegetarian creation.

Check out the recipes below so you can choose the best recipe for yourself!

STEAK AND VEGGIE ZUCCHINI BOATS RECIPE BY TASTY

Steak and Veggie Zucchini Boats Recipe by Tasty image

Here's what you need: large zucchinis, olive oil, pepper, salt, lean steak, yellow onion, salt, pepper, green bell pepper, red bell pepper, sliced button mushrooms, low-fat provolone cheese

Provided by Mel Boyajian

Categories Dinner

Yield 2 servings

Number Of Ingredients 12

Ingredients

4 large zucchinis, trimmed and halved
olive oil, drizzle
pepper, to taste
salt, to taste
1 lb lean steak, thinly sliced
½ yellow onion, sliced
½ teaspoon salt
¼ teaspoon pepper
½ green bell pepper, sliced
½ red bell pepper, sliced
4 oz sliced button mushrooms
½ cup low-fat provolone cheese

Steps:

Preheat oven to 400˚F (200˚C).
Cut zucchini in half, and scoop out the insides (repurpose for another dish). Place into baking dish.
Season with olive oil, pepper, and salt.
Bake for 20 minutes. Set aside.
While zucchini is baking, season steak with pepper and salt and sauté on medium-high heat until steak is browned and cooked through. Set aside.
In the same pan, season onions with pepper, salt, and olive oil and sauté for 5 minutes.
Add peppers and mushrooms, and cook for another 5 minutes.
Toss steak back into the cooked veggie and sauté for 1 minute.
Distribute the steak and veggies among zucchini halves.
Top with shredded cheese.
Bake for 5 minutes, or until cheese is melted.
Enjoy!

Nutrition Facts : Calories 737 calories, Carbohydrate 27 grams, Fat 42 grams, Fiber 7 grams, Protein 65 grams, Sugar 14 grams

GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY

Grilled Veggie & Steak Salad Recipe by Tasty image

Here's what you need: red wine vinegar, pepper, salt, dried oregano, garlic, olive oil, zucchini, summer squash, small red onion, red bell pepper, yellow bell pepper, ribeye steak, salt, pepper, mixed greens salad, olive oil, red wine vinegar, salt, pepper

Provided by Claire Nolan

Categories Dinner

Yield 2 servings

Number Of Ingredients 19

Ingredients

½ cup red wine vinegar
½ teaspoon pepper
¼ teaspoon salt
1 teaspoon dried oregano
2 cloves garlic
¼ cup olive oil
1 zucchini
1 summer squash
1 small red onion
1 red bell pepper
1 yellow bell pepper
1 ½ lb ribeye steak
salt, to taste
pepper, to taste
1 bag mixed greens salad
olive oil, to taste
red wine vinegar, to taste
salt, to taste
pepper, to taste

Steps:

Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
Combine red wine vinegar, pepper, salt, oregano, and garlic.
Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
Season the rib eye with salt and pepper.
Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
Remove steak from the grill and let rest for 10 minutes.
Slice the steak into strips.
Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
Enjoy!

Nutrition Facts : Calories 1105 calories, Carbohydrate 28 grams, Fat 84 grams, Fiber 6 grams, Protein 62 grams, Sugar 16 grams

Tips:

Choose the right zucchini: Look for medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are too large, as they may be tough and seedy.
Prepare the zucchini properly: Cut the zucchini in half lengthwise and scoop out the seeds. Use a spoon to create a well in the center of each zucchini half, being careful not to go all the way through.
Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your dish. Use fresh, flavorful vegetables, and choose a good quality steak or ground beef.
Season the zucchini well: Before filling the zucchini boats, season them with salt, pepper, and any other desired spices. This will help to enhance the flavor of the dish.
Don't overcook the zucchini: Zucchini cooks quickly, so be careful not to overcook it. Otherwise, it will become soft and mushy.

Conclusion:

Steak and veggie zucchini boats are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to get your kids to eat their vegetables. With their colorful presentation and flavorful filling, these zucchini boats are sure to be a hit with the whole family.