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 bake a quiche inside a round zucchini.
The flavor is awesome, and the best part is that you may make it ahead and reheat it with no issues.
This quiche stuffed zucchini is keto, gluten-free, paleo, low carb, and simply scrumptious.
The STruggle is REAl
Over the last year, I've fallen off the low carb way of eating and I know I'm not the only one. I've gained back over 50lbs and have tried desperately to kick-start myself back into ketosis... but it hasn't worked so far.
It's been a long and painful journey gaining so much weight back. I've learned that restarting low carb is so much harder than I'd ever imagined, but I have a plan that I want to share.
I will be documenting my return to the low carb lifestyle on this site. If you're interested in following along, be sure to subscribe below.
Restarting Low Carb
The inspiration behind my 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?).
This stuffed zucchini recipe is a low carb 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.
Additional Breakfast and Brunch Recipes:
If you're looking for some additional brunch ideas, check out these recipes on my blog:
Paleo Sweet Potato Hash (not low carb): Embrace a hearty, Paleo-friendly breakfast with this Sweet Potato Hash, a vibrant and satisfying non-low-carb start to your day.
Spicy Broccoli with Scrambled Eggs: Turn up the heat in your breakfast routine with Spicy Broccoli and Scrambled Eggs, a low-carb, protein-packed meal to kickstart your morning.
Crispy Keto Waffles Recipe: Dive into a delightful morning with these irresistibly crispy Keto waffles, perfect for a guilt-free, low-carb indulgence.
Brussels Sprouts and Bacon Hash: Revel in the unique combination of Brussels Sprouts and Bacon Hash, a low-carb breakfast hash that's as flavorful as it is nourishing.
Wild Mushroom Omelette: One of my least visited recipes, but one of the best on my blog. A true hidden secret. Check it out.
My 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.
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.
Stuffed Zucchini Breakfast Feast
Looking for the perfect breakfast or brunch dish? You've found it with this awesome sausage and egg stuffed zucchini. It takes a little time to make, but it is worth it!
Ingredients
- 6 Round Zucchini, hollowed with ½ of the flesh reserved.
- 1.5 LBS Bulk Breakfast Sausage, cooked and strained.
- 2 tablespoon Olive Oil
- 1 Large Red Onion, diced
- 1 Shallot, diced
- 3 Cloves Garlic, finely diced
- 2 tablespoon Fresh Tarragon
- ½ Cup Parmesan, freshly grated, plus extra for the top (optional)
- 4 Eggs, beaten
- Kosher Salt & Fresh Cracked Pepper
Instructions
- 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!
Notes
- Zucchini Options: If you can't find round zucchini, use medium-sized regular zucchini and make boats instead of balls.
- Hollowing Tools: A sturdy strawberry huller or a grapefruit spoon with a jagged edge works best for hollowing out the zucchini.
- Pre-cook Zucchini Shells: Spray with olive oil, season, and bake for 15 minutes before stuffing. This reduces overall cooking time.
- Avoid Watery Eggs: Don't leave too much flesh on the zucchini; it will add excess moisture to the eggs.
- Filling the Zucchini: Fill them ¾ full with stuffing, pour egg over, and top with more stuffing for the perfect balance.
- Check for Doneness: Use a small spoon to check if the eggs are set. If not, continue cooking for an additional 15 minutes.
- Variations for Dinner: Swap breakfast sausage with Italian sausage and add tomato sauce or mushrooms for a dinner twist.
- Spicy Options: Spice it up with a drizzle of chili oil before serving. The spice plays well with the zucchini and egg.
- Herb Variations: No tarragon? No problem. Substitute chives or parsley with ease.
Nutrition Information
Yield
6Amount Per Serving Calories 460
This website provides approximate nutrition data and information for convenience and as a courtesy only.
Recent Low Carb Recipes:
Is it low carb? Learn more about it:
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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.
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
This is so creative and it looks super delish! I'm loving the step-by-step pics and cooking tips 🙂
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
These look beautiful and sound delicious! A perfect Sunday morning brunch for the family!
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
Where can I find round zucchini? These look so good. Could I substitute regular zucchini?
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
I can't tell you how beautiful these photos are. My low carb pinners will love this recipe. Thank you.
Hi Kim:
Thank you so much for your appreciation.
Have a fantastic day in the kitchen!
Scott
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