Description

This Keto Bacon Egg Zucchini dish is a delightful combination of juicy, crispy bacon and creamy scrambled eggs nestled in tender zucchini boats. Each bite offers a savory explosion of flavors, with the smoky richness of bacon perfectly complementing the light, fresh taste of zucchini.

Ingredients

Scale

For the Zucchini Boats:
- 2 medium zucchinis, halved lengthwise
For the Filling:
- 4 large eggs
- 4 strips of bacon, chopped
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh chives, chopped

Instructions

Preheat your oven to 375°F (190°C).
Using a spoon, scoop out the center of each zucchini half to create boats.
In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove and drain on paper towels.
In a bowl, whisk together the eggs, salt, pepper, and chives.
Add the cooked bacon and cheese to the egg mixture, stirring to combine.
Fill each zucchini boat with the egg and bacon mixture.
Place the filled zucchini boats on a baking sheet and bake for 20-25 minutes, or until the eggs are set and the zucchini is tender.
Remove from the oven and let cool for a few minutes before serving.

Notes

This dish can be made ahead of time; prepare the zucchini boats and filling, then store them separately in the refrigerator for up to 24 hours before baking.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
For a dairy-free option, omit the cheese or use a dairy-free cheese substitute.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: main-dish
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 zucchini boat
Calories: 250
Sugar: 2 grams
Sodium: 600 milligrams
Fat: 20 grams
Saturated Fat: 7 grams
Unsaturated Fat: 10 grams
Trans Fat: 0 grams
Carbohydrates: 6 grams
Fiber: 2 grams
Protein: 15 grams
Cholesterol: 200 milligrams

Keywords: Keto, Bacon, Egg, Zucchini, Low-Carb, Healthy, Breakfast, Brunch, Gluten-Free, Easy Recipe, Savory, Comfort Food, Meal Prep, Quick Meal, Vegetable