Imagine thick, eggy goodness loaded with sausage and onions. My adaptation of this Keto Stuffed Zucchini brings more flavor and a gluten-free twist to the table!
Let's dig into the recipe!
– 6 round fresh zucchini – 1.5 lb bulk breakfast sausage – ½ cup Parmesan cheese – 3 cloves garlic – 2 tbsp olive oil – 2 tbsp fresh tarragon – 1 large red onion – 1 shallot diced – Kosher salt – Black pepper
IngrediENTS
Prep Time: 20 min
COOK time: 1 HR
This easy Stuffed Zucchini is ready in 3 simple steps!
Gather up all the delicious ingredients including cooked sausage, eggs, herbs and more.
Hollow out the zucchini with a sturdy strawberry huller. Melon ballers work, but take a lot longer.
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!
If you can't find globe zucchini, use a medium-sized zucchini and scoop out the seeds to create Stuffed Zucchini Boats recipe.