Cheesy Steak Zucchini Boats

These cheesy steak zucchini boats are a delicious low-carb option for a keto-friendly meal. Tender flank steak, seasoned with garlic and onion powder, is nestled into hollowed-out zucchini halves and topped with gooey melted mozzarella and savory Parmesan cheese. It's a satisfying dish that's both flavorful and wholesome.

Ingredients:

• 4 large zucchinis, halved lengthwise and seeds scooped out
• 1 pound flank steak, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Put olive oil in a pan and heat it over medium-high heat

Salt and pepper should be added along with the steak slices

For about 5 to 7 minutes, or until the steak is browned

For each zucchini boat, put some cooked steak mixture inside it

Put grated Parmesan and mozzarella cheese on top of each zucchini boat

Lay out the zucchini boats on a baking sheet that has parchment paper on it

For 15 to 20 minutes, or until the cheese melts and bubbles, bake in an oven that has already been heated

Before serving, sprinkle with chopped fresh parsley