Egg Stuffed Zucchini

Egg Stuffed Zucchini

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Jackie Kennington

By
@jmkennington

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!

Rating:

★★★★★ 1 vote

Serves:
4
Prep:
30 Min
Cook:
5 Min

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

How to Make Egg Stuffed Zucchini

Step-by-Step

  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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