Egg Stuffed Zucchini

Egg Stuffed Zucchini

Zucchini stuffed with eggs, walnuts, and tomatoes is a quick and easy meal that will quickly become a family favorite.

Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
384 Calories

Recipe Instructions

Step 1
Scoop pulp out of zucchini halves, leaving a 1/4-inch border, using a spoon. Chop pulp and set aside.
Step 2
Place zucchini shells, cut-side down, in a large skillet; pour in water. Cover skillet and bring to a boil; reduce heat and simmer until zucchini are slightly tender, about 5 minutes. Drain water from skillet and turn zucchini shells over in the skillet and sprinkle with salt.
Step 3
Heat margarine in a separate skillet over medium heat; cook and stir zucchini pulp and tomato in the melted margarine until tender, about 3 minutes. Stir eggs, walnuts, 1/4 teaspoon salt, pepper, and basil into tomato mixture; cook, lifting thickened portions with spatula to let uncooked portions of egg flow to bottom, until eggs are set but still moist, 3 to 5 minutes.
Step 4
Spoon egg mixture into zucchini shells. Sprinkle Cheddar cheese over egg mixture and cover skillet. Cook over low heat until cheese melts, about 2 minutes.

Ingredients

  • 1 pinch ground black pepper
  • 4 eggs, beaten
  • salt to taste
  • 1 cup shredded sharp Cheddar cheese
  • 2 tablespoons margarine
  • 1 cup chopped tomato
  • 4 zucchini, halved lengthwise
  • 0.25 teaspoon salt
  • 0.5 cup water
  • 0.25 teaspoon dried basil leaves
  • 0.5 cup toasted chopped walnuts

Categories

Similar Recipes You May Like

Caribbean Zucchini Bread

Caribbean Zucchini Bread

Lynda's Zucchini

Lynda's Zucchini

Zucchini Casserole

Zucchini Casserole

Vegan Acorn Squash Stuffed with Israeli Couscous

Vegan Acorn Squash Stuffed with Israeli Couscous

Really Fast Zucchini Soup

Really Fast Zucchini Soup

Cinnamon Scented Stuffed Sweet Potatoes

Cinnamon Scented Stuffed Sweet Potatoes

Zucchini Pizza

Zucchini Pizza

Cheese-Stuffed Pumpkin Slices

Cheese-Stuffed Pumpkin Slices