Zucchini boats are the veggie vessel you didn’t know you needed. Hollow out a zucchini, crack an egg inside, bake, and suddenly breakfast feels fancy.
This is low-carb, high-protein, and endlessly customizable. The zucchini gets tender, the egg bakes up perfectly runny or set (your call), and the cheese on top gets golden and bubbly.
Step-by-Step Instructions
Prep the Zucchini Boats
- Preheat oven to 400°F (200°C). Line a baking dish with parchment paper.
- Cut each zucchini in half lengthwise.
- Scoop out the center seeds and some flesh to create a canoe-like boat. Leave about ¼-inch walls.
- Chop the scooped-out flesh and save for another use (or add to eggs).
Season and Bake First
- Brush zucchini boats with olive oil. Sprinkle with salt, pepper, and garlic powder.
- Place in baking dish and bake for 10 minutes (this prevents soggy bottoms).
Add the Egg
- Remove from oven. Carefully crack one egg into each zucchini boat.
- If egg white spills over, just trim it off or let it bake into a crispy edge.
Top and Finish Baking
- Sprinkle cheese over the eggs.
- Bake for 12-15 minutes until egg whites are set and yolks reach your desired doneness.
Garnish and Serve
- Top with fresh herbs and red pepper flakes. Eat with a fork right out of the boat.
Summary
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 2 servings (4 boats)
Difficulty: Easy
Storage Notes
Leftovers:
These are best fresh. The zucchini releases water as it sits. Store in the fridge for up to 2 days, but expect softer boats.
Reheating:
Reheat in a 350°F oven for 5-7 minutes or in an air fryer at 325°F for 4 minutes. Microwave makes them watery.
Make-Ahead Prep:
Scoop and season the zucchini boats up to 2 days ahead. Store covered in the fridge. Add eggs and bake when ready.
