Egg-Stuffed Zucchini
Egg-Stuffed Zucchini offers a delightful combination of tender zucchini shells filled with a savory egg and tomato mixture, topped with melted cheese. This comforting dish is perfect for a light lunch or dinner, appealing to those who enjoy wholesome, cheesy vegetable recipes with rich flavors.
Ingredients
Instructions
- Halve the zucchini lengthwise.
- Scoop out the pulp, leaving a ¼-inch shell.
- Chop the pulp to make 1 cup; set aside.
- Place the zucchini shells, cut side down, in a large skillet.
- Add water and simmer, covered, until just tender (5 to 6 minutes).
- Drain the zucchini shells; turn cut side up in the same skillet.
- Sprinkle with a little salt.
- Cook the zucchini pulp and tomato in butter until tender (about 3 minutes).
- Add beaten eggs, salt, and pepper to the skillet.
- Cook over low heat until just set, lifting with a spatula so uncooked portions run underneath.
- Spoon the egg mixture into the zucchini shells.
- Top with shredded cheese.
- Cover and heat until the cheese melts.
Tips & Substitutions
For added flavor, consider sautéing onions or bell peppers with the zucchini pulp. You can substitute the American cheese with mozzarella or cheddar for a different taste. If you prefer a lighter option, use egg whites instead of whole eggs. Ensure not to overcook the eggs; they should be just set for the best texture. This dish is great for brunch or a light dinner.
Serving Suggestions
Serve the egg-stuffed zucchini with a side salad for a refreshing contrast. It pairs wonderfully with crusty bread or a light vinaigrette. For a complete meal, consider serving alongside roasted potatoes or a scoop of Super Simple Potato Salad. This dish is perfect for brunch or as a light dinner option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed zucchini in the microwave for 1-2 minutes or until heated through, being careful not to overcook the eggs. Alternatively, reheat in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Egg-Stuffed Zucchini contains roughly 74 calories, with 5g protein, 9g carbohydrates, and 2g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 2055mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes, this recipe is already vegetarian as it features zucchini and eggs. You can enhance it by adding more vegetables like spinach or mushrooms to the egg mixture. Just ensure the cheese you use is also vegetarian-friendly.
How can I adjust the spice level?
To increase the spice level, consider adding red pepper flakes or diced jalapeños to the egg mixture. For a milder version, you can omit the pepper or use a milder cheese. Adjust the seasonings to your taste for the perfect kick.
What can I serve with egg-stuffed zucchini?
This dish pairs beautifully with a light salad or crusty bread. You might also enjoy serving it with a refreshing yogurt sauce or a side of roasted vegetables for added flavor and nutrition. It's a versatile dish that complements various sides.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).