Description

The classic breakfast made healthy by stuffing your bacon and eggs along with sauteed onions, tomatoes, a bit of hot pepper and cheese, into a zucchini shell. Have yourself a bacon & egg zucchini boat or two for breakfast (or any time of day)!

Ingredients

Scale

2 – 3 eggs, scrambled
1 – 2 strips bacon
2 small/medium zucchini, sliced lengthwise
1/2 of a sweet onion, peeled & chopped
1/2 – 1 jalapeno pepper, chopped fine
1 small tomato, chopped (or about 7– 10 fresh sweet cherry or grape tomatoes)
2 small basil leaves, chopped
3/4 – 1 cup shredded cheese (Pepper jack or Mexican blend)

Instructions

Scramble up the eggs, cooking them until just done and still slightly wet. Put the eggs in a small bowl and set aside. Preheat the oven to 350 F. Spray a small baking sheet with cooking spray.
Use a grapefruit spoon or melon baller to remove most of the flesh of the zucchini, leaving 1/4 inch shell. Set the hollow zucchini aside. Chop the removed zucchini flesh into little bits.
In a small frying or saute pan over medium heat, cook the bacon strip(s) until done, then remove them to a clean towel (or paper towel). (Make a note to chop the bacon into bits when you get a chance while things are cooking.) Now, add the zucchini and onion to the pan. Sprinkle with salt free seasoning such as Trader Joe’s 21-Seasoning Salute and Red Robin Seasoning. Saute until the onion is soft and translucent.
Add in the jalapeno and basil and cook for a few minutes longer, then stir in the scrambled eggs and tomato along with about half the shredded cheese and bits of bacon. Cook, stirring frequently, until the liquid is reduced to almost nothing.
Set the hollowed zucchini shells close together on the prepared pan, then divide the cheesy egg mixture amongst the zucchini shells. Top with the remaining shredded cheese.
Bake at 350 F. for 20 – 25 minutes or until the zucchini is crisp tender and the cheese is good and melty. Enjoy!

Notes

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