Zucchini Egg Boats

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.

📝 Ingredients

• nonstick cooking spray 1.00
• zucchini 2.00
• white (button) mushrooms 8.00 oz sliced mushrooms
• onion(s) 1.00 small onion diced
• chicken sausage links 4.00 oz chicken breakfast sausage links (fully cooked)
• eggs 4.00
• water 2.00 tbsp
• hot sauce 1.00 tsp
• salt 0.25 tsp
• black pepper 0.25 tsp

👨‍🍳 Instructions

1. 1Preheat oven to 400°F. Coat a baking sheet with cooking spray. Slice zucchini in half lengthwise
2. 2scoop the seeds out to make a boat
3. 3and place on the prepared baking sheet. Roast the zucchini 25 minutes.
4. 4While the zucchini is roasting
5. 5add cooking spray to a medium nonstick sauté pan over medium-high heat. Add mushrooms
6. 6onion
7. 7and sausage to the pan and sauté 7 minutes
8. 8or until mushrooms and onion are tender.
9. 9In a medium bowl
10. 10whisk together eggs
11. 11water
12. 12hot sauce
13. 13salt
14. 14and pepper. Pour the egg mixture over the sautéed veggies and sausage
15. 15gently stirring over medium-low heat until eggs and vegetable mixture are thoroughly combined
16. 16about 4 minutes.
17. 17Remove the zucchini from the oven and top each zucchini half with a scant cup of the egg mixture.