Curried Egg Zucchini Boats - Keto, Low Carb

Keto Curried Egg Zucchini Boats / Low Carb

Published on Jul 27, 2018


Keto Curried Egg Zucchini Boats -  Low Carb, Gluten Free


I kind of felt like curry the other day. A lot of people here in Japan feel like curry in summer somehow. They eat curry in the hot weather, perspiring.

When I made zucchini boats for the first time, it was only two years ago. I made these curried egg zucchini boats then, but never made any zucchini boats after that. It’s simply because zucchini are not widely popular here in Japan. I started to find zucchini at supermarkets here in Japan probably only a few years ago. I’ve stayed in other countries to study for a long term, so I knew about zucchini and of course ate several times, but I’m sure there are still so many Japanese people who do not know about this vegetable.

Curried Egg Zucchini Boats - Keto, Low Carb

Anyway, because I like curried egg salad and there are so many zucchini boat recipes out there using ground meat, I decided to make a recipe video of these curried egg zucchini boats, with crispy bacon bits on top this time. If you like curry like me, I’m sure you’ll like them.

Curried Egg Zucchini Boats - Keto, Low Carb





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Curried Egg Zucchini Boats / Keto / Low Carb

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3
Calories 566 kcal
Author Miyuki


  • 3 Medium Zucchini (20 cm), Cut in Half Lengthwise
  • 1/3 cup Mayonnaise (75 g)
  • 1 tbsp + 1 tsp Curry Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Black Pepper
  • 1 tsp Whole Grain Dijon Mustard
  • 4 Hard Boiled Eggs, Coarsely Chopped
  • 1 1/2 cup Mozzarella Cheese
  • 4 slices Crispy Bacon, Chopped into Small Pieces


  1. Preheat the oven to 180 C / 350 F.
  2. Trim ends from the zucchini. Score at about 1/2 inch intervals and scoop out insides into a bowl, leaving 1/4 inch thick shells. Add the chopped hard boiled eggs to the bowl.

  3. In a small bowl, mix well the mayonnaise, curry powder, onion powder, garlic powder, black pepper and mustard. Add to the egg mixture and stir well
  4. Place the zucchini boats in a greased dish or on a baking sheet lined with parchment paper.

  5. Fill each zucchini boat with 1/6 of the curried egg mixture and top with mozzarella cheese.
  6. Bake for 30 - 40 minutes, or until the zucchini are tender and the cheese is golden.

Recipe Notes

Per Serving:

Calories 566 kcal, Protein 29.2 g, Total Fat 45.9 g, Total Carbohydrate 8.5g, Dietary Fiber 2.5 g, Sugar 4.9 g

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