egg stuffed zucchini
(1 rating)
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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!
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(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
5 Min
Ingredients For egg stuffed zucchini
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4medium zuchini squash--(approx 1 1/2 lbs)
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1/2 cwater
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1large tomato
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2 Tbspbutter
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3beaten eggs
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1/4 tspsalt
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dash of pepper
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1/2 cgrated sharp cheddar cheese
How To Make egg stuffed zucchini
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1Halve 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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