Curried Egg Zucchini Boats / Keto / Low Carb

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Curried Egg Zucchini Boats - Keto, Low Carb

CURRIED EGG ZUCCHINI BOATS – Keto, Low Carb

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.

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Curried Egg Zucchini Boats - Keto, Low Carb

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.

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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

Ingredients

  • 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

Instructions

  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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