Zucchini Egg Boats
April 2, 2025
How to Make Zucchini Egg Boats
This low carb dish is packed with veggies—a great example of how to incorporate more veggies into a low carb eating plan. This simple entree is great for breakfast, lunch, or dinner. To make this gluten-free, confirm that your chicken sausage and hot sauce are gluten-free.
15 min prep time
35 min cook time
4servings
1 filled zucchini half
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Step-By-Step Instructions:
-
Preheat oven to 400°F. Coat a baking
sheet with cooking spray. Slice zucchini in
half lengthwise, scoop the seeds out to make
a boat, and place on the prepared baking
sheet. Roast the zucchini 25 minutes. -
While the zucchini is roasting, add cooking
spray to a medium nonstick sauté pan
over medium-high heat. Add mushrooms,
onion, and sausage to the pan and sauté
7 minutes, or until mushrooms and onion
are tender. -
In a medium bowl, whisk together eggs,
water, hot sauce, salt, and pepper. Pour the
egg mixture over the sautéed veggies and
sausage, gently stirring over medium-low
heat until eggs and vegetable mixture are
thoroughly combined, about 4 minutes. -
Remove the zucchini from the oven and
top each zucchini half with a scant cup of
the egg mixture.
Nutrition facts
4 Servings
-
Serving Size
1 filled zucchini half
-
Amount per serving
Calories
160
- % Daily value*
-
Total Fat
8g
10%-
Saturated Fat
2.6g
13% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
210mg
70% -
Sodium
410mg
18% -
Total Carbohydrate
8g
3%-
Dietary Fiber
2g
7% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
15g
-
Potassium
570mg
12%
Ingredients
nonstick cooking spray
1
zucchini
2
sliced mushrooms
8 oz
small onion (diced)
1
chicken breakfast sausage links (fully cooked)
4 oz
eggs
4
water
2 tbsp
hot sauce
1 tsp
salt
1/4 tsp
black pepper
1/4 tsp