Egg Stuffed Zucchini

Egg Stuffed Zucchini

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Jackie Kennington


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!


★★★★★ 1 vote

30 Min
5 Min


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

How to Make Egg Stuffed Zucchini


  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.

Printable Recipe Card

About Egg Stuffed Zucchini

Course/Dish: Vegetables
Other Tag: Quick & Easy

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