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keto zucchini boats

Pesto Egg Zucchini Boats

Simple and satisfying, these healthy keto zucchini boats are super easy to make and can be taken with you on the go!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
0 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American, dairy free, keto
Servings 4
Calories 114 kcal

Ingredients
  

  • 2 medium zucchini
  • 2 tbsp pesto
  • 4 eggs
  • 1/4 cup chopped onion
  • 1 clove of garlic, peeled and pressed through garlic presser (or minced)
  • 1/8 tsp table salt
  • ground pepper

Instructions
 

  • Pre-heat the oven to 350 degrees F.
  • Cut the zucchini in half length wise. Using a spoon, carefully scoop out the middle of the pulp, leaving 1/4 inch sides. Place them on a baking sheet.
  • Crack the eggs into a bowl, and mix in the pesto, garlic, salt and onion. Crack in some black pepper and whisk all of the ingredients together.
  • Pour the egg mixture equally into the zucchini boats, and bake for 25-30 minutes.
  • Remove the baking sheet from the oven and let sit for 3 minutes before transferring to a plate. Enjoy!

Nutrition

Calories: 114kcalCarbohydrates: 5gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 214mgPotassium: 334mgFiber: 1gSugar: 3gVitamin A: 585IUVitamin C: 19mgCalcium: 56mgIron: 1mg
Keyword pesto egg zucchini boats, zucchini breakfast recipe
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