Zucchini Egg Boats
Zucchini Egg Boats are a nutritious and customizable dish perfect for brunch or weeknight dinners, offering a balance of protein and veggies in a fun format.
Ingredients
Main ingredients
- 1 zucchini 1 zucchini
- 8 oz 8 oz sliced mushrooms
- 2 pieces 2 white (button) mushrooms, diced
- 1 small 1 small onion, diced
- 4 oz 4 oz chicken breakfast beef sausage links, fully cooked
- 4 pieces 4 eggs
- 2 tbsp 2 tbsp water
- 1 tsp 1 tsp hot sauce
- 1 tsp 1 tsp salt
- 0.25 tsp 0.25 tsp black pepper
- 0.25 tsp 0.25 tsp seasoning (optional) Feel free to use different spices.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Coat a baking sheet with nonstick cooking spray.
- Slice the zucchini in half lengthwise and scoop out seeds to form boats. Place them cut-side up on the prepared baking sheet.
- Roast the zucchini halves for about 25 minutes.
Cooking the Filling
- While the zucchini is roasting, heat a medium nonstick sauté pan over medium-high heat and add cooking spray as needed.
- Sauté the mushrooms, diced onion, and beef sausage for about 7 minutes or until tender.
- In a medium bowl, whisk together the eggs, water, hot sauce, salt, and black pepper.
- Pour the egg mixture over the sautéed veggies and beef sausage and stir gently on medium-low heat for about 4 minutes or until fully cooked.
- Remove the zucchini from the oven and fill each half with a scant cup of the egg mixture.
Notes
Zucchini Egg Boats can be served with a fresh side salad or some crusty bread. Adding cheese on top before baking can enhance the dish. Store leftovers in an airtight container in the refrigerator for up to three days.