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Every summer I get to that point where I start looking at the zucchini coming out of the garden and thinking, Okay, what else can I stuff into one of these things? 😂 That’s exactly how these breakfast stuffed zucchini boats came about.
Instead of another dinner recipe, I decided to turn zucchini into breakfast. I hollowed out zucchini halves, gave them a quick head start in the oven, and then filled them with eggs, breakfast sausage and plenty of cheese.
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And I’m telling you, this one works.
The zucchini becomes tender without getting mushy, while the inside is basically everything we love about a sausage, egg and cheese breakfast tucked right inside it. Plus, it’s a great way to use those zucchini that seem to multiply on the kitchen counter overnight!
Table of contents
Why You’ll Love These Breakfast Stuffed Zucchini Boats
These are especially good during zucchini season because you’re turning garden zucchini into something completely different. Plus, the filling is easy to change depending on what you have in the refrigerator.
You’ll love them because they’re:
- Filled with sausage, eggs and melty cheese.
- Easy to prep ahead for a quick breakfast.
- Naturally lower in carbs than a breakfast sandwich.
- A great way to use fresh garden zucchini.
- Easy to customize with different meats and cheeses.
- Just as good for brunch as they are for breakfast.
And because we’re using precooked sausage, the filling comes together really quickly.
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Ingredients You’ll Need
Zucchini
Choose medium zucchini if possible. They’re large enough to hold plenty of filling but still tender. Save those enormous garden zucchini for zucchini bread!
Eggs
Large eggs make up the base of our breakfast filling.
Precooked Breakfast Sausage
Use crumbled precooked breakfast sausage. Pork, turkey or chicken breakfast sausage will all work.
Cheddar Cheese
I like sharp cheddar because it gives these boats plenty of flavor. Monterey Jack, Colby Jack or pepper Jack would also be delicious.
Milk or Cream
Just a splash helps keep the egg filling tender.
Green Onion
Green onion adds a little freshness and color. Chives work beautifully, too.
Seasonings
A little salt, black pepper and garlic powder are all you need.
How to Make Breakfast Stuffed Zucchini Boats
1. Prepare and Grill the Zucchini
Preheat your grill to medium-high heat, about 400°F.
Cut the zucchini in half lengthwise. Using a spoon, carefully scoop out the center of each zucchini half, leaving about a ¼-inch border around the sides and bottom so the zucchini is sturdy enough to hold the filling.
Lightly brush both sides of the zucchini with olive oil and season with salt and pepper.
Place the zucchini cut-side down on the grill and cook for 3–4 minutes without moving them to develop those beautiful grill marks. Flip and grill for another 2–3 minutes.
Remove the zucchini from the grill. It should be starting to soften but still firm enough to hold its shape.
2. Make the Sausage and Egg Filling
While the zucchini is grilling, whisk together the eggs and milk in a medium bowl.
Stir in the cooked breakfast sausage, ¾ cup of the shredded cheddar cheese, green onions, garlic powder and black pepper.
Since the sausage and cheese are already salty, taste the finished boats before adding any additional salt.
3. Fill the Zucchini Boats
Preheat the oven to 400°F if it isn’t already heated.
Place the grilled zucchini halves cut-side up in a baking dish. If you notice any moisture inside the zucchini, simply blot it with a paper towel.
Divide the sausage and egg mixture evenly among the zucchini boats. Be careful not to fill them completely to the top because the eggs will puff slightly as they bake.
Sprinkle the remaining shredded cheddar cheese over the top.
4. Bake the Stuffed Zucchini Boats
Bake the zucchini boats at 400°F for 15–20 minutes, or until the egg filling is completely set in the center and the cheese is melted.
The exact baking time may vary slightly depending on the size of your zucchini and how deeply you hollowed them out.
5. Rest and Serve
Remove the breakfast stuffed zucchini boats from the oven and let them rest for about 5 minutes before serving.
Sprinkle with additional sliced green onions or fresh chives, if desired, and serve warm.
Alternate Oven Method
If you don’t have a grill, you can prepare the zucchini entirely in the oven.
Preheat the oven to 400°F. Hollow out the zucchini, brush with olive oil and season with salt and pepper. Place the zucchini cut-side up in a baking dish or on a baking sheet and par-bake for 10–12 minutes, just until it begins to soften.
Remove the zucchini from the oven and blot away any moisture that has collected inside. Fill with the sausage and egg mixture, top with cheese and return to the oven for 15–20 minutes, or until the egg filling is completely set.
Nettie’s Tips
Don’t skip the par-bake. The eggs cook much faster than raw zucchini. Giving the zucchini a 10–12 minute head start means you’ll have tender zucchini and properly cooked eggs at the same time.
Blot away that moisture. Zucchini naturally contains a lot of water. Salting and blotting it before baking makes a big difference.
Don’t overfill them. Leave a little room at the top because that egg mixture will puff.
Use already-cooked sausage. Raw sausage won’t have enough time to cook safely inside the egg filling.
Use a baking dish if your zucchini won’t sit straight. Nestling them together keeps them from tipping over and spilling your egg mixture all over the pan. Been there. 😂
Variations
Once you know how to make these, there are so many ways to change them.
Try bacon instead of sausage, or use diced ham. You can also add sautéed peppers, onions or mushrooms.
For a little heat, use pepper Jack cheese and add a few diced jalapeños.
You could even make a meatless version with eggs, cheese, peppers and onions.
Can I Make Breakfast Zucchini Boats Ahead?
Yes. You can hollow out and par-bake the zucchini ahead of time. Refrigerate the zucchini and cooked sausage separately, then mix your egg filling and assemble the boats when you’re ready to bake.
For the best texture, I wouldn’t pour the raw egg mixture into the zucchini and leave it overnight.
Leftover cooked zucchini boats can be refrigerated in an airtight container for about 3 days. Reheat them gently in the microwave or oven until hot throughout.
What to Serve With Them
For a lighter breakfast, serve one with fresh fruit. For a bigger weekend breakfast or brunch, add crispy breakfast potatoes, toast or biscuits.
Honestly, though, with sausage, egg, cheese and zucchini all in one, these can easily stand on their own.
FAQ
Do I have to par-bake zucchini before stuffing it with eggs?
I recommend it. Eggs cook considerably faster than zucchini, so par-baking the zucchini for 10–12 minutes gives it time to soften before adding the egg filling.
Why are my stuffed zucchini boats watery?
Zucchini releases moisture as it cooks. Lightly salting the hollowed zucchini, letting it sit for 10 minutes and blotting it dry helps remove some of that excess moisture.
Can I use bacon or ham instead of sausage?
Absolutely. Cooked bacon or diced ham are both great substitutes. Just make sure any meat that needs cooking is fully cooked before adding it to the egg mixture.
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Breakfast Stuffed Zucchini Boats
Equipment
Ingredients
- 2 medium zucchini
- 1 teaspoon olive oil
- 6 large eggs
- 1 tablespoon milk or heavy cream
- 1 cup breakfast sausage cooked, crumbled
- 1 cup sharp cheddar cheese shredded, divided
- 2 tablespoons sliced green onions or chives
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt as needed
Instructions
- Preheat your grill to medium-high heat, about 400°F.
- Cut the zucchini in half lengthwise. Using a spoon, carefully scoop out the center of each zucchini half, leaving about a ¼-inch border around the sides and bottom so the zucchini is sturdy enough to hold the filling.
- Lightly brush both sides of the zucchini with olive oil and season with salt and pepper.
- Place the zucchini cut-side down on the grill and cook for 3–4 minutes without moving them to develop those beautiful grill marks. Flip and grill for another 2–3 minutes.
- Remove the zucchini from the grill. It should be starting to soften but still firm enough to hold its shape.
- Meanwhile, whisk together eggs and milk.
- Stir in cooked sausage, 3/4 cup cheddar cheese, green onion, garlic powder and black pepper.
- Remove zucchini from the oven and blot away any moisture that has collected inside.
- Divide egg mixture among the zucchini boats. Sprinkle with the remaining 1/4 cup cheese.
- Bake for 15–20 minutes, or until the egg filling is completely set.
- Rest for 5 minutes before serving. Garnish with additional chives or green onion if desired.
- No grill? No problem! Preheat the oven to 400°F. Cut the zucchini in half lengthwise and scoop out the centers, leaving about a ¼-inch border. Lightly brush the zucchini with olive oil and season with salt and pepper. Place the zucchini cut-side up on a baking sheet or in a baking dish and par-bake for 10–12 minutes, just until it begins to soften but still holds its shape. Remove from the oven, add the sausage, egg and cheese filling, then return to the oven and continue baking as directed in the recipe.