Best Egg Stuffed Zucchini Recipes

EGG STUFFED ZUCCHINI

Egg Stuffed Zucchini image

This is my husband's all-time favorite recipe! Garnish with parsley sprigs if desired.

Provided by galyha

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

4 zucchini, halved lengthwise
½ cup water
salt to taste
2 tablespoons margarine
1 cup chopped tomato
4 eggs, beaten
½ cup toasted chopped walnuts
¼ teaspoon salt
1 pinch ground black pepper
¼ teaspoon dried basil leaves
1 cup shredded sharp Cheddar cheese

Steps:

Scoop pulp out of zucchini halves, leaving a 1/4-inch border, using a spoon. Chop pulp and set aside.
Place zucchini shells, cut-side down, in a large skillet; pour in water. Cover skillet and bring to a boil; reduce heat and simmer until zucchini are slightly tender, about 5 minutes. Drain water from skillet and turn zucchini shells over in the skillet and sprinkle with salt.
Heat margarine in a separate skillet over medium heat; cook and stir zucchini pulp and tomato in the melted margarine until tender, about 3 minutes. Stir eggs, walnuts, 1/4 teaspoon salt, pepper, and basil into tomato mixture; cook, lifting thickened portions with spatula to let uncooked portions of egg flow to bottom, until eggs are set but still moist, 3 to 5 minutes.
Spoon egg mixture into zucchini shells. Sprinkle Cheddar cheese over egg mixture and cover skillet. Cook over low heat until cheese melts, about 2 minutes.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 8.8 g, Cholesterol 222.2 mg, Fat 31.8 g, Fiber 2.9 g, Protein 19.1 g, SaturatedFat 10.7 g, Sodium 506.9 mg, Sugar 4.2 g

EGG STUFFED ZUCCHINI

Egg Stuffed Zucchini image

We had so much zucchini in our garden this year I had to try some different ways to fix it. My family loved this one and its very easy to make!

Provided by Jackie Kennington

Categories Vegetables

Time 35m

Number Of Ingredients 8

Ingredients

4 medium zuchini squash--(approx 1 1/2 lbs)
1/2 c water
1 large tomato
2 Tbsp butter
3 beaten eggs
1/4 tsp salt
dash of pepper
1/2 c grated sharp cheddar cheese

Steps:

1. Halve zucchini lengthwise. Scoop out pulp, leaving 1/4 inch shell. Chop pulp to make 1 cup set aside. Steam zucchini shells, cut side down for 5 to 6 minutes or until tender. In medium skillet, cook zucchini pulp and tomato in butter until squash in tender (about 3 minutes). Add eggs, salt and pepper to pulp. Cook over low heat until set. Spoon egg mixture into zucchini halves. Top with cheese. Heat until cheese melts- approx 3-5 min.