Filled with sausage and scrambled eggs, these stuffed Zucchini Boats are a great low carb and gluten-free way to get a serving of vegetables in your morning meal.
Wow! These are really good, if I do say so myself.
A few years ago my grocery store started carrying Magda squash. If you unfamiliar with the name, Magda squash is a Lebanese variety of Summer squash that is typically shorter than a zucchini and more plump. It is tapered like an eggplant, has a beautiful variegated dark/light green skin, and is the perfect shape and size for filling and stuffing. It’s my go-to squash for these types of dishes, but zucchini or yellow squash will do.
We often have stuffed squash as a side with our dinner, but I wanted to incorporate them for breakfast as a change. You know me, I love myself a good quiche, but I’ve been wanting to incorporate more whole foods and vegetables in my diet as well as reduce my reliance on the typical low carb crutches. I thought sausage and scrambled eggs would make a fairly easy low carb and gluten-free filling for these stuffed zucchini boats and I was right! Not typically a scrambled egg person, I was surprised at how much I liked the combination of ingredients. What was even better, is that my kids ate them up and wanted more! Yeah, vegetables!
If you are wondering about the unusual name of this recipe, my mother used to make “tuna boats”; spooning a mayonnaise based tuna salad into long shaped rolls from which she scooped out the middle. She would bake them in the oven and serve them hot. They were….. “boat” shaped, easy to prepare, and a great comfort food. Unfortunately she served them for dinner one evening right before I had a choir concert. It wasn’t long after we started singing, that the girl I was sharing a music folder with decided she would rather share folders with someone else! I’m sorry whoever you are, I still think about that incident with embarrassment and hope you have forgotten or forgiven me for stinky tuna fish breath!
These stuffed zucchini boats are not cooked in the oven, but one could easily do so. It was 100 degrees outside the day I made them, so I just steamed/cooked the zucchini in a skillet covered with foil. I almost put them in the microwave for a few minutes to steam instead, but was afraid I would receive “hate mail” for microwaving my food — with plastic wrap no less! Use what technique you feel most comfortable with and I won’t tell if you use your microwave!
If you are looking for more ways to incorporate veggies at breakfast try the Heirloom Tomato and Swiss Chard Eggs Benedict or the Poached Eggs on Avocado Toast (coming soon!)
Low Carb Stuffed Zucchini Boats are 6 net carbs per serving
- 16 ounces zucchini or Magda squash 2-3 squashes
- 2 ounces onion chopped
- 1 ounce green bell pepper chopped
- 1 clove garlic minced
- 8 ounces sausage I used Jimmy Dean Regular
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried sage
- 2 tablespoons butter
- 4 large eggs
- 4 ounces cheddar cheese
- 1/2 cup salsa
- salt and pepper to taste
Preparation: Cut the zucchini in half lengthwise and scrape out the middle leaving a nice thick, firm "shell". Place into a microwave safe glass baking dish and cover with plastic wrap. Cook on high power for 4-5 minutes or until cooked through. Meanwhile, chop the onions, green bell pepper and garlic. Grate the cheese.
Cook: In a large saute pan, add the onion, pepper and garlic and cook until beginning to turn translucent, then push the vegetables to the side and put the sausage into the middle of the pan, flattening it out so it can brown. Sprinkle the thyme and sage on the sausage. When browned, flip the sausage and begin to break it up, mixing it with the onions and bell pepper. Cook the sausage completely. Remove from the pan and cover to keep warm.
Assemble: Heat a non-stick skillet over medium and heat the butter until it stops foaming. Meanwhile put the eggs in a blender and blend on low. When the butter is hot, pour the eggs into the pan and scramble. Turn off the heat and add the sausage and vegetables to the scrambled eggs and mix. Sprinkle 3/4 of the cheese over the sausage and scrambled egg filling and mix until the cheese melts. Salt and pepper the zucchini boats, then Divide the stuffing between them and top with the rest of the cheese.
Place in the microwave or under the broiler to melt the cheese. Garnish with salsa.