Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.

Hollow the zucchini: Trim the ends and slice each zucchini lengthwise. Scoop out the centers with a spoon, leaving about 1/4 inch border. Don’t toss the flesh—chop it finely.

Season the boats: Brush the zucchini shells with 1 tbsp olive oil, sprinkle with salt and pepper, and place cut-side up on the sheet.

Par-bake: Bake the zucchini for 10–12 minutes until just tender. This prevents watery boats later.

Cook the meat: While the zucchini bakes, cook the sausage or bacon in a skillet over medium heat until browned and crisp. Remove and set aside. Drain excess grease if needed.

Sauté the veg: In the same pan, add remaining olive oil if the pan is dry. Add onion, bell pepper, chopped zucchini flesh, and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and smoked paprika for 30 seconds.

Scramble the eggs: Whisk eggs with heavy cream, salt, and pepper. Pour into the skillet with the veggies over low heat. Stir gently until the eggs are just set but still soft and glossy. Remove from heat. Fold in half the cheese and the cooked sausage or bacon.

Fill the boats: Spoon the egg mixture into each par-baked zucchini shell, mounding slightly. Top with remaining cheese.

Bake to finish: Return to the oven for 6–8 minutes, until the cheese melts and the tops look golden in spots.

Garnish and serve: Sprinkle with fresh herbs and red pepper flakes if you like heat. Serve warm.