Egg Stuffed Zucchini
|Zucchini squash||1 1⁄2 Pound (Use 4 Medium Sized)|
|Water||1⁄2 Cup (8 tbs)|
|Tomato||1 Large, chopped|
|Shredded sharp american cheese||2 Ounce (1/2 Cup)|
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.