Egg Stuffed Zucchini

Egg Stuffed Zucchini

3
galyha 0

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

Ingredients 45 m {{adjustedServings}} servings 384 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 248 mg
  • 83%
  • Sodium:
  • 604 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Scoop pulp out of zucchini halves, leaving a 1/4-inch border, using a spoon. Chop pulp and set aside.
  2. 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.
  3. 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.
  4. 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.
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Reviews 3

  1. 3 Ratings

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halieden
10/11/2013

Absolutely delicious! I made the recipe as written, except I didn't roast the walnuts. I also was careful not to over cook the zucchini. I used all organic ingredients, farm eggs and garden tomatoes and zucchinis. II also used fresh basil instead of dried. I will definitely make this again!

MelindaBS
10/11/2013

My husband will eat almost anything but said this was so bad. I made it just the way the recipe said and used no substitutions.

bethedw@sbcglobal.net
8/17/2013

Very good! This makes a meal in itself. Difference: I had only two of the zucchini instead of four and each were about seven inches long. The egg mixture made a good half inch/inch of topping which we preferred. Instead of walnuts used dry roasted pecans that were on hand. This saved the toasting step, too. The eggs were brown cage free and made a much fuller taste than egg substitute. Added fresh fruit slices to fill out the plate. Company meal!