All Recipes Best Recipe Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

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

Nutrition Info

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 servingSize: - sodium: 506.9 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

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.

4 servings

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