Zucchini Egg Boats

Zucchini Egg Boats
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.
Summary
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.
  • Prep time
    15 min
  • Cook time
    35 min
  • Servings
    4 Servings
  • Serving size
    1 filled zucchini half
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 filled zucchini half
  • Amount per serving Calories 160

  • Total Fat 8g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 210mg
  • Sodium 410mg
  • Total Carbohydrate 8g
    • Dietary Fiber 2g
    • Total Sugars 5g
  • Protein 15g
  • Potassium 570mg
  • Phosphorus 240mg

Choices/Exchanges: 2 Nonstarchy vegetable, 2 Lean protein, 1/2 Fat

Ingredients

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
Directions

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Remove the zucchini from the oven and top each zucchini half with a scant cup of the egg mixture.

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