Zucchini Boats Stuffed with Scrambled Eggs
How This Helps
Kids and adults find these zucchini boats fun to eat, making them a terrific option for weight watchers who need to feed a family. They can be served for breakfast, lunch or dinner, and can be reheated the next day for a quick meal, so be sure to make extras!
This recipe provides 20 grams of protein, an important nutrient that keeps weight watchers satisfied until the next meal.
Preheat the oven to 350 degrees. • Trim ends of zucchini, then cut in half lengthwise, then cut each length in half to create four boats. Scoop out seeds with a spoon. • Place zucchini boats on a non-stick cookie sheet and sprinkle with pepper. Bake for 20 minutes until just tender. • Preheat a nonstick skillet over medium heat, then add vegetable broth, onions and mushrooms. Cook for 5 minutes until tender. Add water as needed to keep from burning. • Whip eggs, egg whites, Laughing Cow cheese or 1/4 cup shredded swiss cheese, and parsley to the skillet and cook until set and eggs are no longer runny. • Fill zucchini boats with eggs and serve.
Size of serving: 2 Zucchini Boats with Scrambled Eggs; Calories 166 KCal; Total Fat 5.36 g; Total Cholesterol 190 mg; Sodium 256 mg; Total Carbohydrate 8.15 g; Dietary Fiber 2.02 g; Sugars 5.79 g; Protein 20.11 g
• Pepper to taste (Skip the salt if you use Laughing Cow as it contains 210mg of sodium.)
Science and Research
Zucchini provides a serving of vegetables towards the 2 - 3 cups of vegetables recommended by the Center for Disease Control and Prevention. College of Public Health at the University of Georgia led a campaign against obesity and dropped baskets of locally grown produce such as zucchini to raise obesity awareness.