Stuffed zucchini is perfect for breakfast or brunch… well at least this recipe is! Stick with me to check out how we are going to essentially bake a quiche inside a round zucchini. The flavor is awesome and the best part is that you may make it ahead and reheat with no issues.
This quiche stuffed zucchini is gluten free, paleo, low carb and simply scrumptious.
The perfect stuffed zucchini recipe
If I could, I would yell from the highest mountain “I LOVE QUICHE!” Well, I guess we both know that’s not going to happen. For starters, I’m afraid of heights and am disinclined to assume such a level of strenuous activity for quiche. But, the truth remains that I do love quiche. I love quiche with ham and cheese, bacon and broccoli, mushroom and asparagus, swiss chard and onion or even a spinach meat lovers quiche. Just delicious. The only problem with quiche for me now is that I can’t eat the crust. Damn you gluten! That was a bit dramatic, I know. There are workarounds… potato crusts, almond flour crusts, cauliflower crusts and even crustless quiche (seems more like a frittata to me?). At the end of the day, so long as there are eggs mixed with things I like to eat, I’m pretty happy no matter what it is called.
This stuffed zucchini recipe is a paleo adaptation of the very first quiche I ate about twenty five years ago. It was at summer camp in northern Canada. The funny thing is that I didn’t even know it was called quiche at the time. I’m pretty sure that it was called “egg pie” and boy-oh-boy did we eat it up. I remember it being thick with fresh eggs, studded with huge chunks of sausage and long, delicious sauteed onions. The smoldering hot cheese threads dangling off our forks enhanced our delight. It was delicious and fun to eat. My adaptation has a little less cheese, a little more flavor and is completely gluten free. It might not evoke peals of laughter at the table, but it will taste divine at your next brunch gathering.
Round Zucchini: how to prepare
Here’s a couple thoughts on round zucchini:
- They are the same as regular zucchini, just round.
- They taste the same and act the same when you cook them. Have no fear of the round zucchini.
- If you can’t find a round zucchini, don’t worry about it. Go ahead and pick up some medium sized zucchini instead. Make boats instead of balls.
- The color really doesn’t matter. Pick yellow, dark green, pale green or even white (pattypan squash- they are delightful!) and they will all taste fantastic.
- Make sure that you really wash any type of zucchini that you buy. These guys lay in the dirt a lot of the time and need a good scrubbing.
It takes a little bit of time to prepare the round zucchini for this recipe. There’s just no way around it… hollowing out a zucchini is not fast work. My suggestion is to pick up a sturdy strawberry huller from Amazon or someplace. I have one that is all steel and it really helps to get the zucchini ready for stuffing. You can try to use a melon baller. I found that the zucchini kept sticking and it was a real pain to use. I also used a grapefruit spoon (the kind with the jagged edge) with really good results. Just make sure that you don’t leave too much flesh on the zucchini- it will take forever to cook and add too much moisture to the eggs… and nobody wants watery eggs.
QUICK COOKING TIP: This recipe is all about preparation and timing. After you clean and hollow the round zucchini, spray with some olive oil, dust with salt and pepper. Place in the oven for 15 minutes while you cook the sausage, onions etc. Stuff them quickly, add the egg and right back in the oven. If you don’t want to precook the zucchini shells, add on at least 30 minutes to the cooking time.
Ok. Let’s get to this yummy stuffed zucchini recipe.
- 6 Round Zucchini hollowed with ½ of the flesh reserved.
- 1.5 LBS Bulk Breakfast Sausage cooked and strained.
- 2 TBSP Olive Oil
- 1 Large Red Onion diced
- 1 Shallot diced
- 3 Cloves Garlic finely diced
- 2 TBSP Fresh Tarragon
- ½ Cup Parmesan freshly grated, plus extra for the top (optional)
- 4 Eggs beaten
- Kosher Salt & Fresh Cracked Pepper
- Preheat your oven to 425 degrees. Line a rimmed baking sheet with foil.
- Hollow out the round zucchini, reserving about ½ of the flesh. Coat the hollow zucchini with oil, some salt and pepper. Place in the oven for 15 minutes.
- While the zucchini is baking, cook the sausage in a large skillet. Set aside when cooked through and browned. Using the rendered fat from the sausage, add the onions, reserved zucchini flesh and a pinch of salt to the hot skillet. Cook the mixture over high heat for 4-5 minutes. When the liquid in the pan cooks off, add in the shallots and cook for another 3 minutes.
- Reduce the heat to medium, add in the garlic and cook for another 2-3 minutes. Taste and adjust the seasoning. Remove from the heat and mix in the cooked sausage, fresh tarragon and parmesan.
- Scoop the mixture into the zucchini shells, filling about ¾ of the way for each zucchini.
- Evenly pour the beaten eggs over all of the stuffed zucchini.
- Fill the zucchini with the remaining sausage mixture to the top and place in the oven for 30 minutes.
- Check for doneness with a small spoon. If the eggs are not set, continue to cook for another 15 minutes.
- Once the eggs are set, remove from the oven, top with more parmesan and enjoy hot. Happy eating!
If you are looking to make this for dinner, substitute hot Italian sausage for the breakfast sausage. It is delicious.
If you want to spice it up a bit, drizzle some chili oil over the top before serving. The spice plays well with the zucchini and egg.
If you don't have tarragon, substitute chives and parsley.
Final thoughts on the stuffed zucchini recipe:
Yes. Stuffed zucchini are delicious. This recipe is for breakfast and brunch, which I find really refreshing considering there are so many dinner stuffed zucchini recipes out there. I have to let you know that you can easily convert this to a dinner-style stuffed zucchini by substituting Italian (or hot Italian) sausage for the breakfast sausage and adding a nice tomato sauce… or you could try adding in some mushrooms and smothering the whole dish in a delightful Hollandaise sauce. If you choose to make the Hollandaise, just make sure that you put it under the broiler for a minute or two before serving. WOW. Delicious.
If you’re looking for some additional brunch ideas, check out my recipe for Gluten Free Crepes with Blueberry Compote or these yummy Cheesy Creamy Grits (they are OUTSTANDING!)… oh I do love brunch… and if you do nothing else, make sure you take a look at this Wild Mushroom Omelette Recipe. The fresh herb sauce is my absolute favorite with eggs. It’s a recipe that gets almost no attention on the blog. I guess it is a best kept secret? Who knows.
However you choose to make this yummy stuffed zucchini recipe, I hope that it will be the foundation for good food memories for you and your guests. My family loves this recipe and I hope yours does too. Happy eating.