These scrambled eggs in zucchini boats are a ton of fun to eat, and make a hearty meat-free meal.
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!
And guess what?
I didn’t hear one complaint about missing the pancakes on the side!
Happy, healthy cooking!
Zucchini Boats with Scrambled Eggs and Mushrooms
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 large zucchini
- 2 tablespoons onion, minced
- 1/2 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 1/4 cup shredded Swiss cheese
- 1 tablespoon parsley, minced
- pepper to taste (Skip the salt if you use Laughing Cow as it contains 210mg of sodium.)
- Preheat the oven to 350 degrees.
- Trim ends of zucchini, then cut in half lengthwise, then cut each length in half to create four boats. Scoop out seeds with a spoon.
- Place zucchini boats on a non-stick cookie sheet and sprinkle with pepper. Bake for 20 minutes until just tender.
- 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.
- Whip eggs, egg whites, Laughing Cow cheese or 1/4 cup shredded swiss cheese, and parsley to the skillet and cook until set and eggs are no longer runny.
- Fill zucchini boats with eggs and serve.
Food energy: 166kcal
Saturated fatty acids: 2.17g
Monounsaturated fatty acids: 2.04g
Polyunsaturated fatty acids: 1.16g
Total fat: 5.36g
Calories from fat: 48
Carbohydrate, by difference: 8.15g
Total dietary fiber: 2.02g
Total lipid (fat): 6.18g
Total sugars: 5.79g
If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
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.