Scrambled Eggs in Zucchini Boats

These scrambled eggs in zucchini boats are a ton of fun to eat, and make a hearty meat-free meal.

scrambled eggs in zucchini boats-compressed

Mike and I are working on a healthier eating plan. For the first time in our 30 year marriage, we both want to lose a few pounds before the holidays.

In the earlier years of our marriage, Mike was the slimmer of the two of us, but as those 30 years rolled by, we’ve both put on an extra few pounds around the middle. As crazy as this may sound, it’s been fun to work on losing weight together.

That’s not to say that we haven’t been craving our favorite foods. My husband adores breakfast of any kind, so stuffing zucchini boats with his favorite scrambled eggs were a hit to say the least!

Zucchini Boats

Zucchini Boats

Scrambled Eggs in Zucchini Boats

Scrambled Eggs in Zucchini Boats

And guess what?

I didn’t hear one complaint about missing the pancakes on the side!

Happy, healthy cooking!

Have Fun with Your Food – Zucchini Boats with Scrambled Eggs and Mushrooms
  • 1 medium zucchini
  • 2 tablespoons onion, minced
  • ½ cup mushrooms, chopped
  • 2 tablespoons low sodium vegetable broth
  • 2 large eggs
  • 4 large egg whites
  • 1 wedge Laughing Cow Light Swiss Cheese, Laughing Cow Herb Cheese, or low fat cheese of choice
  • 1 tablespoon parsley, minced
  • pepper to taste (Skip the salt if you use Laughing Cow as it contains 210mg of sodium.)
  1. Preheat the oven to 350 degrees.
  2. Trim ends of zucchini, then cut in half lengthwise, then in each section in half. Scoop out the middle to create for "boats."
  3. Place on a cookie sheet and sprinkle with pepper. Bake for 20 minutes until just tender.
  4. Preheat a nonstick skillet over medium heat, then add vegetable broth, onions and mushrooms. Cook for 5 minutes until tender. Add water as needed to keep from burning.
  5. Whip eggs, egg whites, Laughing Cow cheese or swiss cheese, and parsley to the skillet and cook until set and eggs are no longer runny.
  6. Fill zucchini boats with eggs and serve.
Calories: 309
Weight Watchers PointsPlus 7
Total Fat: 10.52g
Cholesterol: 381mg
Sodium: 519mg
Total Carbs: 12.36g
Dietary Fiber: 2.78g
Sugars: 8.40g
Protein: 38.69g
Nutrition Information
Serving size: 1 large serving

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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

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Thank you for sharing!



    • says

      I was thinking that stuffing tomatoes would be good too. Maybe add a little bacon. It wouldn’t add a whole lot of calories, but then it would truly be a husband pleasing meal. Have a good weekend! :)

    • says

      Thanks Angie! It’s been challenging trying to come up with low, low calorie recipes and keep them husband pleasing and satisfying. Mike loved this meal. Enjoy your weekend. :)

  1. says

    Kristin, what a lovely presentation! The idea of presenting srambled eggs in pre-baked zucchini boats is just wonderful! I am sure that my kids would adore a plate full of your zucchini boats! Pretty and healthy – what a great recipe!

    Have a good weekend!

  2. says

    I tend to prefer breakfast for dinner, so this is perfect! Scrambled eggs are so good and pretty low cal, and zucchini is one of my favs. Great combo, and really nice looking. Thanks.

  3. EA-The Spicy RD says

    What a great idea to put the eggs in zucchini boats! And, you can never go wrong with mushrooms in scrambled eggs (or mushrooms in anything IMO!)

    • says

      So true! Friday’s recipe is roasted portabella mushrooms with fried eggs. It seems to be a theme for us calorie watching folks. Very satisfying.


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