Egg-Stuffed Zucchini
Egg-Stuffed Zucchini is an moderately easy dinner. Made with 4 medium zucchini squash (about 1 1/2 lb.), 1/2 c. water, 1 large tomato, chopped, 2 tbsp. butter or margarine and 3 beaten eggs, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
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.
Simmer, covered, until just tender, 5 to 6 minutes.
Drain and turn cut side up in same skillet.
Sprinkle with a little salt.
π· Perfect Pairings
Complete your meal with these
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