About
These simple zucchini boats are loaded with scrambled eggs and garnished with scallions, aromatic cilantro and spicy dried chili flakes.
These are a great lunch option served with salad or something a little different for breakfast!
Ingredients
- 2 medium raw egg
- 1 medium zucchini
- 1 tablespoon cilantro
- 1 tablespoon olive oil
- 1 medium – 4 1/8" long scallions
- ½ teaspoon hot chili pepper, dried, with seeds
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper, ground
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 to a mixing bowl, season with salt and pepper and beat together.
- Heat the olive oil in a skillet over a medium heat. Add the beaten egg and allow to settle for a moment then scramble with a wooden spoon until cooked through to preference.
- Divide the egg between the two zucchini boats.
- Roughly chop the cilantro and slice the scallion. Scatter over the stuffed zucchini boats and sprinkle over the chili flakes to serve.
Nutrition Facts
- Servings: 2
- Calories: 144.9kcal/606.2kJ (per serving)
- Fat: 11.8g (per serving)
- Carbs: 3.7g (per serving)
- Protein: 6.7g (per serving)
