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Grilled-breakfast-stuffed-zucchini-boats-filled-with-sausage-eggs-and-melted-cheddar-cheese

Breakfast Stuffed Zucchini Boats

Nettie
Tender zucchini boats filled with sausage, eggs and melted cheese make an easy breakfast or brunch and a delicious way to use fresh zucchini.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 350 kcal

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.

Notes

 When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Note: Depending on the size of your zucchini and how much of the center you scoop out, you may need to adjust the amount of egg mixture. Larger zucchini may require an extra egg, while smaller zucchini may use slightly less filling.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 22gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 331mgSodium: 505mgPotassium: 477mgFiber: 1gSugar: 3gVitamin A: 915IUVitamin C: 18mgCalcium: 266mgIron: 2mg
Keyword breakfast stuffed zucchini boats, breakfast zucchini recipe, zucchini boats, zucchini recipe
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