Join me for a delightful breakfast or brunch spread with this Stuffed Zucchini recipe! These zucchini rounds are filled with delicious quiche filling and aromatics. And it's a keto take on the classic stuffed zucchini!
This recipe is a spin on my very first encounter with quiche at summer camp over 25 years ago. I've always had a soft spot for quiche, whether it's loaded with ham and cheese, bacon and broccoli, or veggies. Sadly, gluten has me avoiding the crust these days, but I've devised ways to enjoy classic flavors without derailing my dietary goals.
Imagine thick, eggy goodness loaded with sausage and onions. My adaptation brings more flavor and a gluten-free twist to the table. You only need a handful of simple ingredients to pull it off. Moreover, the stuffed zucchinis reheat beautifully and are thus perfect for meal prep—talk about convenience! Let's dig into the recipe's details!
This Recipe Is:
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- Low Carb
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- Gluten Free
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- Keto
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- Paleo
Table of Contents
5 Reasons to Love This Recipe
Here are top reasons why this stuffed zucchini breakfast is a hit:
- Perfect for those watching their carb intake.
- Offers easy meal prep for quick breakfasts.
- Basic pantry items transform into a flavorful dish.
- Ideal for anyone avoiding gluten in their diet.
- Allows you to customize with your favorite quiche fillings.
Is Stuffed Zucchini Low-Carb?
Yes, stuffed zucchini can be low in carbs, especially if the stuffing is made with low-carb ingredients like lean meats, vegetables, and cheese. However, the carb content can vary depending on the specific recipe and ingredients used for the stuffing.
To know more about "Is Zucchini Low Carb?" check out this detailed article to make informed choices in your low carb journey.
This recipe contains around 7 to 8 g of net carbs, making it a great fit for a low-carb lifestyle. You can further lower the carb content and make a healthy zucchini recipe by selecting keto sausages.
Stuffed Zucchini Ingredient List
You'll need the following ingredients to make stuffed zucchini:
- 6 round fresh zucchini, hollowed with half of the flesh reserved
- 1.5 pounds bulk breakfast sausage, cooked and strained
- 4 eggs, beaten
- ½ cup Parmesan cheese, freshly grated, plus extra for topping (optional)
- 3 cloves garlic, finely diced
- 2 tablespoons olive oil
- 2 tablespoons fresh tarragon
- 1 large red onion, diced
- 1 shallot, diced
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Ingredient Substitutions
Do you want to change certain ingredients from this zucchini breakfast? Use these substitutes:
- Globe zucchini: If you can't find globe zucchini, use a medium-sized zucchini and scoop out the seeds to create boats for stuffing.
- Breakfast sausage: Switch things up with Italian or Hot Italian sausage for a flavorful variation.
- Olive oil: Substitute with avocado oil or coconut oil.
- Red onion: Swap with a yellow or white onion if red onions are unavailable.
- Fresh garlic: Use ½ teaspoon of granulated garlic as an alternative.
- Fresh tarragon: Substitute with chives or fresh parsley for a different herbal note in the dish.
Additional Ingredients
Incorporate these simple additions to amp up your stuffed zucchini's flavors.
- Italian twist: Transform the recipe into comforting flavors using Italian sausage, tomato sauce, chopped artichoke hearts, mushrooms, and shredded mozzarella cheese. Skip the eggs.
- Spice: Add cayenne pepper or red pepper flakes for a delightful touch of heat.
- Herbs: Experiment with dried herbs like oregano, parsley, or Herbs de Provence for additional flavor.
- Sauces: Serve with hot sauce or hot chili oil to complement the zucchini boat's savory goodness. Delicious!
Note: These ingredients are optional and not included in the original recipe.
Cooking Tools Required
You'll need the following tools to make keto stuffed zucchini:
- Rimmed baking sheet
- Skillet (large)
- Mixing bowls
- Chef's knife
- Cutting board
- Spoon or spatula
- Foil (for lining baking sheet)
How to Make Stuffed Zucchini: Complete Cooking Guide
Cooking Method
- Baking
- Sautéing
Preparation Steps
- Gather all the ingredients and tools for this recipe.
- Preheat your oven to 425°F (218°C). Line a rimmed baking sheet with foil.
- Hollow out the round zucchini, reserving about half of the flesh. Coat the hollowed zucchini with olive oil and season with some salt and pepper.
- Place the zucchini on the prepared baking sheet.
Cooking Instructions
- Bake the zucchini in the preheated oven for 15 minutes.
- While baking the zucchini, cook the sausage in a large skillet until cooked through and browned. Set aside when done.
- Using the rendered fat from the sausage, add the onions and reserved zucchini flesh to the skillet with a pinch of salt. Cook over high heat for 4-5 minutes, until the liquid cooks off.
- Add the shallots to the skillet and cook for another 3 minutes.
- Reduce the heat to medium, add garlic, and cook for another 2-3 minutes. Taste and adjust the seasoning if necessary.
- Remove from the heat and mix the cooked sausage, fresh tarragon, and Parmesan cheese.
- Scoop the mixture into the zucchini shells, filling about ¾ of the way.
- Evenly pour the beaten eggs over the stuffed zucchini.
- Fill the zucchini with the remaining sausage mixture to the top and bake in the oven for 30 minutes. Check for doneness with a small spoon. If the eggs are not set, continue to bake for an additional 15 minutes.
- Once the eggs are set, remove them from the oven, top them with more Parmesan cheese if desired, and serve them hot.
Step 1: Gather up all the delicious ingredients including cooked sausage, eggs, herbs and more.
Step 2: Hollow out the zucchini with a sturdy strawberry huller. Melon ballers work, but take a lot longer. A grapefruit spoon works well too.
Step 3: Now all we need to do is stuff these suckers. Fill them ¾ full with the stuffing, pour the egg over and top with more stuffing and any remaining egg. Into the oven they go!
💡 My Pro Tip
For globe zucchini, check farmers' markets or specialty vegetable shops. Slice off the top and use a sturdy strawberry huller, a melon baller, or a grapefruit spoon to hollow out the zucchini's inside well. This may take time. Don't leave too much flesh on the zucchini, as it will take forever to cook and add too much moisture to the eggs. You don't want watery eggs. Pre-cook the hollowed zucchini in the oven for 15 minutes before stuffing to ensure even cooking without overcooking the sausage and egg mixture.
⏲️ Time-Saving Tips
- Hollow out the zucchini in advance to cut prep time.
- Cook the sausage ahead of time and refrigerate until needed.
- Pre-cook the zucchini beforehand; reheat it before filling for efficiency.
- Prepare the sausage and vegetable mixture a day ahead for quicker assembly when ready to bake.
What to Serve With Stuffed Zucchini?
Stuffed zucchini is perfect to be enjoyed with a variety of dishes and can also be served as appetizers. Here are a few delicious pairings to complement this flavorful dish:
- Crispy Baked Chicken Wings: Serve alongside crispy-tender zucchini boats for a satisfying contrast of textures and flavors.
- Sautéed Chicken Breast: Pair tender sautéed chicken breast with stuffed zucchini for a protein-packed and satisfying meal. The chicken's simplicity enhances the flavor profile of this amazing side dish.
- Porterhouse Steak: Serve a delicious porterhouse steak alongside stuffed zucchini for a surf-and-turf delight. The steak's robust flavor complements the savory zucchini stuffing beautifully.
- Butternut Squash Soup: Enjoy a comforting bowl of butternut squash soup alongside stuffed zucchini for a cozy and satisfying meal. The soup's sweetness balances the savory zucchini filling.
- Baked Brussel Sprouts Gratin: Serve creamy baked Brussels sprouts gratin with stuffed zucchini for a comforting and wholesome combination. The creamy cheese pairs wonderfully with the flavors of the zucchini rounds.
Storage and Reheating Instructions
Storage Tips
- Store in an airtight container in the fridge for a few days. However, the salt may continue to break down the zucchini, causing it to become watery. Drain excess moisture before reheating.
Reheating Tips
- For best results, reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated. Please avoid using the microwave, as it may heat the stuffed zucchini unevenly.
- Please note that reheating in the oven can alter the dish's texture.
Note: This recipe does not freeze well.
Recipe Conclusion
Stuffed zucchini is a delicious option for breakfast or brunch. You can transform this recipe into a dinner-style dish by swapping out the breakfast sausage for Italian or hot Italian sausage and adding a savory tomato sauce. Add mushrooms and top it off with a luscious Hollandaise sauce for a gourmet touch.
If you opt for the Hollandaise, be sure to give it a quick broil before serving for an extra wow factor. Whichever way you choose to customize this delicious stuffed zucchini recipe, I hope it creates cherished food memories for you and your loved ones. My family adores this dish, and I hope yours will, too. Happy eating!
More Breakfast Recipes
If you loved this breakfast zucchini recipe, you'll enjoy making these too:
FAQs
To make stuffed zucchini flowers, gently stuff the flowers with a filling of your choice, such as ricotta cheese or seasoned breadcrumbs, then lightly fry or bake until cooked.
Yes, you can make stuffed zucchini recipes with ground beef by hollowing out zucchini halves or boats and filling them with a seasoned ground beef mixture before baking or grilling.
Yes, zucchini will become softer the longer it is cooked. Cooking zucchini for a longer duration will result in a more tender texture.
To keep zucchini firm, avoid overcooking it. Cook zucchini just until tender but still slightly crisp, and avoid cooking methods that may cause it to become mushy, such as boiling for an extended period.
Stuffed zucchini typically refers to globe zucchini that has been hollowed out and filled. In contrast, stuffed zucchini boats usually refer to larger zucchini that are cut in half lengthwise to create a boat-like shape for filling.
Stuffed Zucchini Breakfast (Low Carb & Keto)
Ingredients
Stuffed Zucchini Ingredient List
- 6 round fresh zucchini hollowed with half of the flesh reserved
- 1.5 pounds bulk breakfast sausage cooked and strained
- 4 eggs beaten
- ½ cup Parmesan cheese freshly grated, plus extra for topping (optional)
- 3 cloves garlic finely diced
- 2 tablespoons olive oil
- 2 tablespoons fresh tarragon
- 1 large red onion diced
- 1 shallot diced
- Kosher salt to taste
- Freshly cracked black pepper to taste
Instructions
Preparation Steps
- Gather all the ingredients and tools for this recipe.
- Preheat your oven to 425°F (218°C). Line a rimmed baking sheet with foil.
- Hollow out the round zucchini, reserving about half of the flesh. Coat the hollowed zucchini with olive oil and season with some salt and pepper.
- Place the zucchini on the prepared baking sheet.
Cooking Instructions
- Bake the zucchini in the preheated oven for 15 minutes.
- While baking the zucchini, cook the sausage in a large skillet until cooked through and browned. Set aside when done.
- Using the rendered fat from the sausage, add the onions and reserved zucchini flesh to the skillet with a pinch of salt. Cook over high heat for 4-5 minutes, until the liquid cooks off.
- Add the shallots to the skillet and cook for another 3 minutes.
- Reduce the heat to medium, add garlic, and cook for another 2-3 minutes. Taste and adjust the seasoning if necessary.
- Remove from the heat and mix the cooked sausage, fresh tarragon, and Parmesan cheese.
- Scoop the mixture into the zucchini shells, filling about ¾ of the way.
- Evenly pour the beaten eggs over the stuffed zucchini.
- Fill the zucchini with the remaining sausage mixture to the top and bake in the oven for 30 minutes. Check for doneness with a small spoon. If the eggs are not set, continue to bake for an additional 15 minutes.
- Once the eggs are set, remove them from the oven, top them with more Parmesan cheese if desired, and serve them hot.
Notes
If you love this recipe, please let mi know! Have other ideas on how to make this more low carb? Leave me a comment below! Enjoy!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Ruth says
This stuffed squash idea looks wonderful! Beautiful pictures and they definitely do their job by making me hungry. One of my favorite things to do with winter squash and pumpkins is to stuff them. This is a great twist that I know everyone would enjoy! And it's totally adaptable for whatever you have or can eat.
Scott Groth says
Hi Ruth:
Exactly, you can adapt the recipe according to your preferences - or according to what you have in the fridge or pantry.
Thank you for writing.
Have an excellent day and happy eating!
Scott
Sonali- The Foodie Physician says
This is so creative and it looks super delish! I'm loving the step-by-step pics and cooking tips 🙂
Scott Groth says
Hey Sonali:
Thank you very much, I appreciate you taking the time to share your thoughts on these babies.
Have a delightful day in the kitchen!
Scott
Amber says
These look beautiful and sound delicious! A perfect Sunday morning brunch for the family!
Scott Groth says
Hi Amber:
Thanks so much- it is perfect on a Sunday morning. There's nothing better for me than to wake the whole family up with the awesome smells coming out of the kitchen. Just perfect.
I hope that you have an excellent day too-
Take care,
Scott
Kara Brightman says
Where can I find round zucchini? These look so good. Could I substitute regular zucchini?
Scott Groth says
Hey Kara:
You might be able to find them at farmers markets... they are not commercially available in the States. I made this recipe in France where the round zucchinis are all over the place! You can definitely substitute with regular zucchini. But I haven't tried it with the regular ones. Yet.
Thanks for visiting and have a delicious day in the kitchen!
Scott
Kim | Low Carb Maven says
I can't tell you how beautiful these photos are. My low carb pinners will love this recipe. Thank you.
Scott Groth says
Hi Kim:
Thank you so much for your appreciation.
Have a fantastic day in the kitchen!
Scott