Ingredients
4largewide zucchini,(2½ lbs)
3tbspolive oil,divided
1largeyellow onion,sliced into short pieces
8smallbutton mushrooms,(6 oz), sliced
1largebell pepper,chopped into short slices
2garliccloves,minced
¾lbdeli roast beef,sliced thin, chopped into small pieces
salt and freshly ground black pepper
1½tbspwater,or beef broth
1¼cupsprovolone cheese,shredded
fresh parsley,chopped, for serving
Preparation
Preheat oven to 400 degrees F. Using a spoon, scoop centers from zucchini to create boats while leaving a ¼-inch rim (reserve centers for another use).
Brush both sides of zucchini with olive oil and season lightly with salt. Place in two baking pans. Bake in preheated oven for 20 to 25 minutes until nearly tender.
Meanwhile, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add onion and saute for 5 minutes, then add more olive oil and mushrooms and saute 5 minutes longer.
Push veggies to one side of pan then add remaining olive oil to opposite side, add bell pepper and garlic and saute for about 3 minutes, until tender.
Add in roast beef, season with salt and pepper to taste then stir in water and cook for about 30 seconds until warmed.
Fill roasted zucchini with roast beef mixture. Sprinkle top evenly with cheese. Return to oven and bake for about 5 minutes longer, or until cheese has melted.
Serve warm garnished with parsley.
