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Zucchini Breakfast Boats

Dr. Heather Finley
Print Recipe
Total Time 30 minutes
Course Breakfast
Servings 1

Ingredients
  

  • 1 Zucchini large, sliced in half lengthwise
  • 1/2 Red Bell Pepper chopped
  • 1/4 Yellow Onion chopped
  • 4 White Button Mushrooms chopped
  • 2 Egg
  • 1/8 tsp Sea Salt
  • 2 tbsps Parsley chopped
  • 1 tsp Nutritional Yeast optional, for topping

Instructions
 

  • Preheat the oven to 375ºF (191ºC). Scoop out the middle flesh of the zucchini and place flesh side up, in an oven-safe dish. Bake for 15 minutes.
  • Meanwhile, heat a skillet over medium heat and add the bell pepper, onion and mushrooms. Cook for 5 to 7 minutes, until cooked through. Whisk the eggs in a small bowl and add to the vegetables along with the sea salt. Cook for 3 to 4 minutes, until cooked through.
  • Transfer the egg and vegetable mixture to the scooped out part of the zucchini and place in the oven to cook for 5 more minutes. Remove and top with parsley and nutritional yeast, if using. Serve and enjoy!
Keyword 30 minute, breakfast, dairy-free, easy, gluten-free, grain-free, meal prep, nut-free, pescatarian, soy-free, vegetarian