Egg Stuffed Zucchini
By: Angie Barrett
Published: Thursday, July 8, 2010 - 11:12am

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.