Egg Stuffed Zucchini


Photo: Angie Barrett
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Ingredients

4 Zucchini
1/2 cup Water
1 Tomato chopped
2 tablespoons Butter
3 Eggs beaten
1/4 tablespoon Salt
Pepper Dash
1/2 cup Cheddar Cheese Shredded sharp

Preparation

1
Directions:
2
Cut the zucchini in half lengthwise, scoop out the pulp, leaving 1/4" of the shell.
3
Chop the pulp, reserve and set aside 1 cup.
4
Place zucchini shells, cut side down in a large skillet, add the water and simmer until just tender, about 5 minutes.
5
Drain and turn zucchini over so cut side is up in skillet, and sprinkle with salt and pepper.
6
In another skillet cook the pulp and tomato in butter until tender, for about 3 minutes.
7
Add the eggs, the 1/4 tsp salt, and dash of pepper.
8
Cook over low heat, stirring once or twice.
9
Remove from heat when just set, spoon into the zucchini shells and top with the cheese.
10
Cover and heat until cheese melts.

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Tags:

eggs
zucchini

Yield:

4 servings

Added:

July 8, 2010

Creator:

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