Egg Stuffed Zucchini recipe

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Ingredients

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

Nutrition Info

383.7 calories
carbohydrate: 8.8 g
cholesterol: 222.2 mg
fat: 31.8 g
fiber: 2.9 g
protein: 19.1 g
saturatedFat: 10.7 g
servingSize: -
sodium: 506.9 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Scoop pulp out of zucchini halves, leaving a 1/4-inch border, using a spoon. Chop pulp and set aside.

  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.

  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.

  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.

Recipe Yield

4 servings

Recipe Note

This is my husband's all-time favorite recipe! Garnish with parsley sprigs if desired.

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