Zucchini Egg Boats
-
- Prep time
- 15 min
-
- Cook time
- 35 min
-
- Servings
- 4 Servings
-
- Serving size
-
1 filled zucchini half
Ingredients
-
nonstick cooking spray
- 1
- 1
-
-
zucchini
- 2
- 2
-
-
sliced mushrooms
- 8 oz
- 227 g
-
-
small onion (diced)
- 1
- 1
-
-
chicken breakfast sausage links (fully cooked)
- 4 oz
- 113 g
-
-
eggs
- 4
- 4
-
-
water
- 2 tbsp
- 2 tbsp
-
-
hot sauce
- 1 tsp
- 1 tsp
-
-
salt
- 1/4 tsp
- 1/4 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
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Directions
-
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.