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.
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.
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Curried Egg Zucchini Boats / Keto / Low Carb
- 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
Preheat the oven to 180 C / 350 F.
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.
Place the zucchini boats in a greased dish or on a baking sheet lined with parchment paper.
Fill each zucchini boat with 1/6 of the curried egg mixture and top with mozzarella cheese.
Bake for 30 - 40 minutes, or until the zucchini are tender and the cheese is golden.
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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