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Week of 9/9/24

[Leftover] Chicago-Style Italian Beef Zucchini Boats
with green bean "fries"

Active: 40 Total: 60
Original GF Paleo Vegetarian
[Leftover] Chicago-Style Italian Beef Zucchini Boats

Leftover Mississippi Pot Roast makes the perfect filling for these zucchini boats - our homage to the beloved Italian Beef Sandwich. Piled high with beef and peppers, they're hearty and satisfying. Be sure to have plenty of savory jus on hand to drizzle over them!

Dependency
Slow Cooker (or not) Mississippi Pot Roast
Tags
Dependent Meal Pairs, Air-Fryer Friendly
Proteins
Beef, non-ground
Cuisines
American
Save recipe
31

Ingredients

Metric
Servings:
4
[Leftover] Italian Beef Zucchini Boats:
  • Bell peppers, any color - 2 , thinly sliced
  • Mississippi Pot Roast (leftover from Monday) - ~ 2 cups , chopped or shredded
  • Zucchini, medium - 4 , halved lengthwise
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Pot roast gravy (leftover from Monday) - ~ 2 cups
  • Pepperoncini - 1/2 cup , sliced
Green Bean "Fries":
  • Green beans, fresh - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp

Prep

  1. Bell peppers / Green beans - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Pot Roast - Chop or shred pot roast if not already done on Monday. (Can be done up to 5 days ahead)

  3. Zucchini - Slice in half lengthwise and then use a spoon to scoop out the center of each zucchini half, leaving ~1/2” / 1.25 cm thick shell on all sides (reserve the zucchini centers for another purpose, if you'd like, or discard). Check out this video. (Can be done up to 4 days ahead)

  4. Cook peppers - Heat a saute pan with first portion of cooking oil (portion for zucchini boats) over medium heat. Add peppers to heated oil with a pinch of salt and saute until very tender, 8 to 10 minutes. Cool completely before storing. (Can be done 1 day ahead)

  5. Make jus - Place reserved gravy from Monday in a small saucepan. If necessary, add some stock or water to equal 2 cups (you can also add some stock or water if the gravy has thickened and you’d like it thinner for dipping the sandwiches). Bring to a simmer over medium heat. Simmer gently until heated through, ~5 minutes. Season with some salt and pepper, if needed.

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Make

  1. Heat oven to 400 F / 204 C degrees and set out two baking sheets.

  2. Brush the first sheet pan with some cooking oil. Place zucchini halves on pan, cut-side facing up. Brush zucchini with second portion of cooking oil (portion for zucchini boats) and season with some salt and pepper. Transfer pan to heated oven and bake until zucchini halves are very tender, 20 to 25 minutes.

  3. Spread green beans out on the second baking sheet and toss with cooking oil (portion for green beans). Season with some salt and pepper.

  4. When zucchini boats are about halfway done cooking, transfer green beans to the oven. Roast green beans until tender, 12 to 15 minutes, shaking the pan halfway through cooking.

  5. While zucchini and beans cook, warm pot roast in the microwave.

  6. If peppers were cooked ahead of time, warm them briefly in the microwave.

  7. Remove zucchini boats from the oven and fill with warm pot roast and peppers. Top each with pepperoncini slices and drizzle au jus over top.

  8. When beans are done cooking, remove from the oven and toss with lemon juice. 

  9. Serve zucchini boats with green bean fries on the side. Enjoy!

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