Egg Stuffed Zucchini – R.S. Bulletin

4 medium Zucchini Squash                          3 beaten Eggs

½ cup Water                                               ¼ tsp. Salt

1 large Tomato (chopped)                            Dash of Pepper

2 T. Butter OR Margerine                            ½ cup (2 oz.)  shredded sharp American Cheese   (or any kind of Cheese)


Halve zucchini lengthwise.  Scoop out pulp,  leaving ¼ “ shell.  Chop pulp to make 1 cup;  set aside.


Place zucchini shells,  cut side DOWN, in large skillet.  Add the water.  Simmer, covered,  till just tender (about 5 to 6 min).  Drain.  Turn cut side UP in same skillet.  Sprinkle with a little salt.


Meanwhile, in medium skillet, cook zucchini pulp and tomato in butter till squash is tender (about 3 min).  Add eggs, then ¼  tsp. salt, and pepper.  Cook over low heat till just set,  lifting with spatula so uncooked portion runs underneath.


Spoon egg mixture into zucchini shells.  Top with cheese.  Cover.  Heat till cheese melts.


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