Egg-Stuffed Zucchini
Egg-Stuffed Zucchini is an moderately easy dinner you can prepare in about 2 hours. Made with medium (1 1/2 lb.) zucchini squash, c. water, large tomato, chopped, . butter or margarine and eggs, beaten, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Halve zucchini lengthwise.
Scoop out pulp, leaving 1/4-inch shell.
Chop pulp to make 1 cup; set aside.
Place zucchini shells, cut side down, in large skillet.
Add the water and simmer, covered, until just tender (5 to 6 minutes).
Drain; turn cut side up in same skillet.
Sprinkle with a little salt. Meanwhile, in medium skillet cook zucchini pulp and tomato in butter until squash is tender (about 3 minutes).
Add eggs, salt and pepper.
Cook over low heat until just set, lifting with spatula so uncooked portion runs underneath.
Spoon egg mixture into zucchini shells.
Top with cheese.
Cover; heat until cheese melts.
Makes 4 servings.
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