Title: Baked Zucchini Boats with Scrambled Eggs
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2
Ingredients:
2 medium zucchinis
4 large eggs
1 tablespoon olive oil
1/4 cup diced bell peppers (red or green)
1/4 cup diced onions
1/4 teaspoon garlic powder
Salt and pepper to taste
1/4 cup shredded low-fat cheese (optional)
Fresh parsley for garnish 
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out some of the flesh to create a boat shape.
3. Lightly brush the zucchini halves with olive oil and sprinkle with salt and pepper. Place them on a baking sheet and bake for about 15 minutes until slightly tender.
4. While the zucchinis are baking, heat a non-stick skillet over medium heat. Add the diced onions and bell peppers, cooking until softened, about 3-4 minutes.
5. In a bowl, whisk together the eggs, garlic powder, salt, and pepper.
6. Pour the egg mixture into the skillet with the veggies and scramble together until the eggs are cooked to your preference. If using, add the shredded cheese and stir until melted.
7. Remove the zucchini boats from the oven. Carefully fill each zucchini boat with the scrambled egg mixture.
8. Return the filled zucchini boats to the oven and bake for an additional 5-10 minutes until everything is heated through.
9. Garnish with fresh parsley before serving.
Nutritional Information (per serving):
Calories: 200
Protein: 14g
Fat: 14g
Carbohydrates: 6g
Fiber: 2g
Net Carbs: 4g
Sugars: 1g
Enjoy this nutritious, low-carb breakfast that’s both satisfying and diabetic-friendly!
