Stuffed Zucchini Breakfast (Low Carb & Keto)
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.
Servings: 6 Servings
Calories: 513kcal
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
- 1/2 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
NOTE: The overall net carb count does not include the Substitute and Additional Ingredients.
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!
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
Serving: 1serving | Calories: 513kcal | Carbohydrates: 11g | Protein: 27g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 196mg | Sodium: 915mg | Potassium: 958mg | Fiber: 3g | Sugar: 6g | Vitamin A: 799IU | Vitamin C: 39mg | Calcium: 192mg | Iron: 3mg
