For a richer flavor, substitute butter for margarine. Add a pinch of red pepper flakes to the egg mixture for a subtle kick. Garnish with fresh parsley or chives for a pop of color. For a vegetarian option, consider using a plant-based cheese alternative.
Egg Stuffed Zucchini
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS18
Transform ordinary zucchini into a delightful culinary experience with this recipe! Tender zucchini boats are filled with a savory egg and walnut mixture, then topped with sharp Cheddar for a comforting and flavorful dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol222 mg
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Fiber3 g
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Protein19 g
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Saturated Fat11 g
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Sodium507 mg
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Sugar4 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Using a spoon, carefully scoop out the pulp from the zucchini halves, leaving a 1/4-inch border. Chop the scooped-out pulp and set aside. (Prep time: 10 minutes)
02
Step
5 mins
Place the zucchini shells, cut-side down, in a large skillet. Pour in the water. Cover the skillet and bring to a boil, then reduce the heat and simmer until the zucchini are slightly tender. (Simmer time: 5 minutes)
03
Step
1 mins
Drain the water from the skillet and turn the zucchini shells over. Sprinkle the insides with salt.
04
Step
3 mins
In a separate skillet, heat the margarine over medium heat. Add the chopped zucchini pulp and tomato. Cook, stirring occasionally, until tender. (Cook time: 3 minutes)
05
Step
2 mins
In a bowl, combine the beaten eggs, toasted walnuts, 1/4 teaspoon of salt, pepper, and dried basil. Stir well to combine.
06
Step
4 mins
Pour the egg mixture into the skillet with the zucchini pulp and tomato. Cook, gently lifting the thickened portions with a spatula to allow uncooked egg to flow underneath, until the eggs are set but still moist. (Cook time: 3-5 minutes)
07
Step
2 mins
Spoon the egg mixture evenly into the zucchini shells. Sprinkle the shredded Cheddar cheese generously over the top of the egg mixture.
08
Step
2 mins
Cover the skillet and cook over low heat until the cheese is melted and bubbly. (Cook time: 2 minutes)
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Jeanette Daniel
May 31, 2025I added some Italian sausage to the egg mixture, and it was delicious!
Julie Kuhlman
May 31, 2025This is now a regular on our dinner menu!
Octavia Windler
May 31, 2025A great way to use up zucchini from the garden.
Tito Gulgowski
May 29, 2025This recipe was a hit! My family loved it.
Rusty Brakus
May 27, 2025I found that the zucchini took a bit longer to soften than 5 minutes, but it was worth the wait.
Wendy Baumbach
May 17, 2025Next time I'll add a bit more seasoning to the egg mixture.
Amely Torpmayer
May 3, 2025Easy to follow and turned out great. Will definitely make again.
Emma Crona
Apr 25, 2025I used mozzarella cheese instead of cheddar, and it was fantastic!