About
These simple but flavorful zucchini boats are loaded with buttery scrambled eggs, spiced with curry powder and fresh cilantro.
These make a great lunch option or even snack between meals.
Ingredients
- 2 medium raw egg
- 2 teaspoon curry powder
- 1 ½ tablespoon cilantro
- 1 tablespoon butter
- 1 medium zucchini
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Slice the top and bottom from the zucchini and discard. Cut the zucchini in half lengthwise. Heat a griddle pan over a high heat. Add the zucchini halves cut side down and griddle for 3-4 minutes each side or until cooked through and char lines appear. Keep warm until ready to serve.
- Add the eggs, curry powder, cilantro, salt and pepper to a mixing bowl. Beat well to combine.
- Heat the butter in a skillet over a medium/high heat. Add the eggs and allow to settle for a moment then scramble with a wooden spoon, cooking through to preference.
- Divide the scrambled egg between the zucchini boats and optionally top with extra fresh cilantro to serve.
Nutrition Facts
- Servings: 2
- Calories: 138.9kcal/581.3kJ (per serving)
- Fat: 11.0g (per serving)
- Carbs: 4.0g (per serving)
- Protein: 6.9g (per serving)