Eggless Breakfast 4: Zucchini Boats

Zucchini Boats

makes 2 servings

prep time: 20 minutes

cook time: 20 minutes

WHAT YOU NEED

• 1 large zucchini
• 1 tbs EVOO (extra virgin olive oil) 
• 1/2 small red onion, sliced or diced
• 1/2 small bell pepper, sliced or diced
• 1/2 small green bell pepper, sliced or diced
• 6 small breakfast sausages*, sliced
• 1/2 cup mushrooms (about 3), diced
• 4 kale leaves, chopped
• sea salt and black pepper to taste
• 1/2 avocado

*I used these: Maple Chicken Sausage

WHAT TO DO

1. Preheat oven to 350F.
2. Cut off both ends of the zucchini, slice it in half lengthwise, and scoop out the seeded core with a small spoon to make a bowl shape being careful to leave room at both ends. Do not discard the scraped portion! 
   
   
   
3. Use a little dab of the oil on your fingers to rub both halves inside and out and place on a baking dish in the oven for 20 minutes.
4. While zucchini is baking, heat remaining oil in a skillet over medium-low heat. 
5. When hot, add onions, bell peppers, sausage, a pinch of salt, and a little pepper and cook for about 5 minutes. Then add mushrooms and the inside part of the zucchini that you scraped out and cook for another 8-10 minutes. 
6. Turn heat off but keep the skillet on the burner and add kale, cooking about 3 minutes. 
7. Remove zucchini from the oven and fill with the vegetable and sausage mixture. Serve remaining on the side topped with avocado.
8. Enjoy!