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Add a photoServings: 4
Ingredients
- 4 med Zucchini squash
- 1/2 c. Water
- 1 lrg Tomato, minced
- 2 Tbsp. Butter or possibly margarine
- 3 x Large eggs, beaten
- 1/4 Tbsp. Salt Dash pepper
- 1/2 c. Shredded sharp cheese
Directions
- Cut the zucchini in half lengthwise, scoop out the pulp, leaving 1/4" of the shell. Chop the pulp, reserve and set aside 1 c.. Place zucchini shells, cut side down in a large skillet, add in the water and simmer till just tender, about 5 min. 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 till tender, for about 3 min. Add in the Large eggs, the 1/4 tsp salt, and dash of pepper. Cook over low heat, stirring once or possibly twice. Remove from heat when just set, spoon into the zucchini shells and top with the cheese. Cover and heat till cheese melts. serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 126 | 74% |
| Total Fat 14.23g | 18% |
| Saturated Fat 7.79g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 620mg | 26% |
| Potassium 207mg | 6% |
| Total Carbs 2.39g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.45g | 1% |
| Protein 8.85g | 14% |
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