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.
Nutrition & Diet Analysis (per serving)
389
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).