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Egg Stuffed Zucchini

Veggie.Lover's picture
Ingredients
  Zucchini squash 1 1⁄2 Pound (Use 4 Medium Sized)
  Water 1⁄2 Cup (8 tbs)
  Tomato 1 Large, chopped
  Butter/Margarine 2 Tablespoon
  Beaten eggs 3
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Shredded sharp american cheese 2 Ounce (1/2 Cup)
Directions

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, till 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 till squash is tender, about 3 minutes.
Add eggs, the 1/4 teaspoon salt, and pepper.
Cook over low heat till just set, lifting with spatula so uncooked portion runs underneath.
Spoon egg mixture into zucchini shells.
Top with cheese.
Cover; heat till cheese melts.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Healthy

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4.04
Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 784 Calories from Fat 521

% Daily Value*

Total Fat 59 g90%

Saturated Fat 31.5 g157.5%

Trans Fat 0 g

Cholesterol 752.2 mg250.7%

Sodium 781.6 mg32.6%

Total Carbohydrates 32 g10.7%

Dietary Fiber 9.7 g38.7%

Sugars 18 g

Protein 42 g83.1%

Vitamin A 98% Vitamin C 231.3%

Calcium 55.6% Iron 32.5%

*Based on a 2000 Calorie diet

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Egg Stuffed Zucchini Recipe