Zucchini Boats Stuffed with Scrambled Eggs

Table of Contents

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. 


1 : : 
Medium: : 
Zucchini: : 

2 : : 
Tablespoons: : 
Onion: : 

1/2 : : 
Cup: : 
Mushrooms: : 

2 : : 
Tablespoons: : 
Low sodium vegetable broth: : 

2 : : 
Large: : 
Eggs: : 

1 : : 
Wedge: : 
Laughing Cow Light Swiss Cheese: : 
Laughing Cow Herb Cheese, or ¼ cup shredded Swiss cheese.

4 : : 
Large: : 
Egg Whites: : 

1 : : 
Tablespoon: : 
Parsley: : 


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.


Nutrition Information:

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.)

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