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Name: Egg Stuffed Zucchini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 md Zucchini squash; 1/2 c Water; 1 lg Tomato, chopped; 2 tb Butter or margarine; 3 Eggs beaten; 1/4 tb Salt; Dash pepper; 1/2 c Shredded sharp cheese

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INGREDIENTS

4 md Zucchini squash
1/2 c Water
1 lg Tomato, chopped
2 tb Butter or margarine
3 Eggs ; beaten
1/4 tb Salt
Dash pepper
1/2 c Shredded sharp cheese

Servings

INSTRUCTIONS

Cut the zucchini in half lengthwise, scoop out the pulp, leaving 1/4" of the shell. Chop the pulp, reserve and set aside 1 cup. Place zucchini shells, cut side down in a large skillet, add the water and simmer until just tender, about 5 minutes. Drain and turn zucchini over so cut side is up in skillet, and sprinkle with salt and pepper. In another skillet cook the pulp and tomato in butter until tender, for about 3 minutes. Add the eggs, the 1/4 tsp salt, and dash of pepper. Cook over low heat, stirring once or twice. Remove from heat when just set, spoon into the zucchini shells and top with the cheese. Cover and heat until cheese melts. serves 4 Posted to MM-Recipes Digest by Paula on Aug 24, 1998

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Nutrition

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Serving Size: 1 Serving (269g)
Recipe Makes: 4 Servings

Calories: 381
Calories from Fat: 271 (71%)

Amt Per Serving		% DV

	Total Fat 30.1g	40 %
	Saturated Fat 9.6g	48 %
	Monounsaturated Fat 11.6g
	Polyunsanturated Fat 5.2g
Cholesterol 805.4mg		248 %
Sodium 271.8mg		9 %
Potassium 398.6mg		10 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 3.4g
Protein 24.5g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 381

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