Preheat the oven to 375ºF (191ºC). Slice the zucchinis in half lengthwise and scoop out the flesh to create boats. Place them flesh-side up in an oven-safe dish. Bake for 15 minutes.
While the zucchini boats are baking, heat a skillet over medium heat and add the red bell pepper, yellow onion, and mushrooms. Cook for 5 to 7 minutes, until the vegetables are tender and cooked through.
In a small bowl, whisk the eggs and season with sea salt. Add the eggs to the cooked vegetables in the skillet, and cook for an additional 3 to 4 minutes, stirring until the eggs are fully cooked.
Once the zucchini boats are ready, fill them with the egg and vegetable mixture. Place them back in the oven and bake for an additional 5 minutes.
Remove from the oven and top with chopped parsley and nutritional yeast (if using). Serve immediately and enjoy!
Notes
Leftovers: -Refrigerate in an airtight container for up to three days. For best results, reheat in the oven.
More Flavor: -Add additional seasonings and herbs.
