Sausage and Egg Zucchini Boats

1 Review

Sausage and Egg Zucchini Boats

Sausage and Egg Zucchini Boats
2
Servings
30 mins
Prep Time
80 mins
Total Time
Contains Gluten icon
Gluten Free

Ingredients

4

Large Zucchinis

1 (12 oz)

All Natural Breakfast Sausage Roll

1 teaspoon

Fennel Seeds

1/2 teaspoon

Freshly Ground Black Pepper

1 cup

White or Brown Mushrooms, sliced

1/2 cup

Red Bell Pepper, seeded and chopped

4

Eggs

1/4 cup

Milk

1/2 teaspoon

Kosher Salt

1/4 cup

Freshly Grated Parmesan Cheese

Directions

  1. Preheat the oven to 350˚F.

  2. Trim ends off of zucchinis. Use small, sharp knife to carefully cut out seeds and scoop out pulp from middle of zucchini, leaving 1/4-inch to 1/2-inch shells, depending on how large your zucchini are. Place on baking sheet covered with parchment paper. Discard seeds and pulp.

  3. Over medium heat, break sausage into large skillet. Crush fennel seeds with your fingers over sausage; add black pepper and stir to combine. Cook until no longer pink. Transfer sausage to bowl and set aside.

  4. Add mushrooms and bell pepper to pan and cook until vegetables have softened. Remove from heat. Add sausage back to pan and mix with vegetables.

  5. Divide sausage mixture evenly into zucchinis; there may be extra depending on size of zucchini.

  6. Whisk eggs and milk together and season with kosher salt. Fill boats just below the brim of zucchinis.

  7. Bake zucchini for 40 minutes or until eggs are set and are beginning to pull away from inside edges of zucchini. Sprinkle with parmesan cheese and cook for an additional 10 minutes or until melted.

  8. Serve immediately or at room temperature.

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Ratings and Reviews

5

We loved it

These came out great. I cooked everything first and then filled the zucchini a in the oven for 20 min. Not exactly how the recipe goes but it still came out good!! We loved it. My hubby want jalapeños in it for next time. Thanks do the recipe!!

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