Ingredients
2 medium zucchinis
6 large eggs
1/2 cup plain Greek yogurt
1/4 cup diced fresh dill
1 tbsp lemon juice
1 tsp garlic powder
Salt and black pepper to taste
1 tbsp olive oil (for roasting)
Instructions
Preheat oven to 425°F (220°C)
Cut zucchinis into 1/2-inch rounds and pat dry with paper towels
Toss zucchini rounds with olive oil and season with salt and pepper
Arrange in a single layer on a baking sheet and roast for 18-20 minutes, until tender and slightly charred
In a bowl, whisk eggs, Greek yogurt, garlic powder, dill, lemon juice, and 1/2 tsp salt
Scramble mixture in a skillet over medium heat until thickened
To assemble, place 1 teaspoon scrambled egg mixture on each roasted zucchini round
Garnish with extra dill and a drizzle of lemon juice
Notes
Ensure zucchini is thoroughly dried after roasting to avoid sogginess
Use non-dairy yogurt substitute (plain, unsweetened) for vegan version
Sliders can be made ahead and refrigerated for up to 24 hours
Top with optional avocado slices or cherry tomatoes before serving
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast & Snacks
- Method: Oven roasting + stovetop scrambling
- Cuisine: American
- Diet: Low-carb/keto
Nutrition
- Serving Size: 1 slider
- Calories: 140
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 180mg