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Zucchini Egg Boats
15 min prep time
35 min cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
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
-
Total Fat
8g
- Saturated Fat 2.6g
- Cholesterol 210mg
- Sodium 410mg
-
Total Carbohydrate
8g
- Dietary Fiber 2g
- Total Sugars 5g
- Protein 15g
- Potassium 570mg
- Phosphorous 240mg
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
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