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.
Egg Stuffed Zucchini
Egg Stuffed Zucchini
Egg Stuffed Zucchini

Ingredients

  • ¼ teaspoon salt
  • ½ cup water
  • 1 pinch ground black pepper
  • 4 eggs, beaten
  • salt to taste
  • 1 cup shredded sharp Cheddar cheese
  • 2 tablespoons margarine
  • ½ cup toasted chopped walnuts
  • ¼ teaspoon dried basil leaves
  • 1 cup chopped tomato
  • 4 zucchini, halved lengthwise

Categories

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