Curried Egg Zucchini Boats

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

1. 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.
2. Add the eggs, curry powder, cilantro, salt and pepper to a mixing bowl. Beat well to combine.
3. 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.
4. 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)