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Egg Stuffed Zucchini
Egg Stuffed Zucchini
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Zucchini boats filled with eggs, walnuts, and tomatoes - a speedy meal bound to be a hit with the family.
Ingredients:
  • 4 zucchini, halved lengthwise
  • 0.5 cup water
  • 2 tablespoons margarine
  • 1 cup chopped tomato
  • 4 eggs, beaten
  • 0.5 cup toasted chopped walnuts
  • 1 pinch ground black pepper
  • 0.25 teaspoon dried basil leaves
  • 1 cup shredded sharp Cheddar cheese
Instructions:
  • Using a spoon, carefully scoop out the zucchini halves, leaving a 1/4-inch border. Chop the pulp and set it aside.
  • In a large skillet, arrange zucchini shells cut-side down and add water. Cover and bring to a boil, then simmer until zucchini are slightly tender, about 5 minutes. Drain water, flip zucchini shells, and season with salt.
  • In a skillet, melt margarine over medium heat. Add zucchini pulp and tomato; cook until tender, about 3 minutes. Stir in eggs, walnuts, salt, pepper, and basil. Cook until eggs are set but still moist, about 3 to 5 minutes, gently folding to ensure even cooking.
  • Add the egg mixture into the hollowed zucchini halves, top with Cheddar cheese, and cover the skillet. Cook on low heat until the cheese is melted, approximately 2 minutes.

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