Zucchini and Egg Breakfast Boats

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Wash 2 medium zucchini and cut them in half lengthwise. Using a spoon, scoop out the center flesh to create a boat shape, leaving about 1/4 inch of zucchini on all sides. Roughly chop the scooped-out flesh and set aside.

Brush the zucchini boats with 1 tablespoon of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Place them on the prepared baking sheet and bake for 10 minutes.

While the zucchini is baking, dice 1/2 red bell pepper and halve the cherry tomatoes. Finely chop 2 tablespoons of chives and 1 tablespoon of basil.

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the reserved chopped zucchini flesh and diced bell pepper, cooking for 3-4 minutes until softened.

In a bowl, whisk 4 eggs with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add the sautéed vegetables, halved cherry tomatoes, and 1 tablespoon of the chopped chives.

Remove the zucchini boats from the oven and carefully pour the egg mixture into each boat. Sprinkle 1/3 cup of cheddar cheese evenly over the tops.

Return to the oven and bake for 15-18 minutes, until the eggs are set and the cheese is melted and lightly golden.

While the boats are baking, dice the 1/2 avocado into small cubes.

Remove the zucchini boats from the oven and top with diced avocado, remaining chives, and the chopped basil. Serve immediately.