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

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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