Heap this 1 meaty mixture over zucchini halves for a low carb dinner that actually feels like a proper meal

Variations & Tips
To save time on a busy weeknight, you can prep the entire meaty mixture up to 2 days in advance and store it in the fridge; when you’re ready to cook, just pre-bake the zucchini, heap the cold mixture over the halves, top with cheese, and add a few extra minutes of bake time. For a different cheese profile, swap the provolone for sliced mozzarella, pepper jack, or a mix of shredded cheddar and Monterey Jack. If you don’t have shaved beef, thinly sliced sirloin, leftover steak, or even ground beef will work—just brown the meat first, then add the onions and peppers. To lower the fat a bit, use part-skim provolone and reduce the butter to 2 tablespoons. For extra flavor, add sliced mushrooms to the onion and pepper mix or a splash of beef broth while the meat cooks. If you’re feeding kids or picky eaters, chop the veggies smaller so they blend into the meaty mixture. You can also turn this into a meal prep dish by baking the zucchini boats, cooling them completely, and storing in individual containers; they reheat well in the microwave or oven for lunches that still feel like a full, satisfying dinner. For a spicier twist, use hot banana peppers or add a drizzle of hot sauce over the finished boats.