Egg Stuffed Zucchini Recipe - Allrecipes.com
Egg Stuffed Zucchini Recipe
  • READY IN 45 mins

Egg Stuffed Zucchini

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    45 mins

Directions

  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 More Reviews

Oct 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!

 
Oct 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.

 

3 Ratings

Aug 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!

 

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Nutrition

  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 248 mg
  • 83%
  • Fat
  • 31.8 g
  • 49%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 604 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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