Egg-Stuffed Zucchini
Egg-Stuffed Zucchini is an moderately easy dinner. Made with 4 medium (1 1/2 lb.) zucchini squash, 1/2 c. water, 1 large tomato, chopped, 2 tbsp. butter or margarine and 3 eggs, beaten, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
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.
π· Perfect Pairings
Complete your meal with these
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