2. Scoop out the center of each zucchini half to create “boats” with a hollow center, but make sure to leave a thick rim.

3. Brush the zucchinis with extra virgin olive oil and season with Himalayan sea salt and pepper to taste.

4. Bake the zucchini in the preheated oven for 15 to 20 minutes.

5. Melt 1 teaspoon coconut oil in a skillet placed over a medium heat.

6. Sauté the onion and garlic for 2 to 3 minutes.

7. Add the bell pepper and mushrooms, and cook until soft, about 5 minutes.

8. Add in steak, season everything to taste, and cook for 2 to 3 minutes, stirring.

9. Fill each half zucchini with 3 ounces steak and serve.

Serving Size = 1 half of the zucchini with 3 ounces steak and 1 cup of vegetables