Name: Egg Stuffed Zucchini
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

I believe that human morality, rather than flagrant sin, is the greatest obstacle to the gospel today. If you ask the average law-abiding person why he expects to go to heaven, the answer will be some form of “because I’ve been good.” The rich young ruler (see Matthew 19:16-20), the prodigal son’s older brother (see Luke 15:28-30), and the Pharisee praying in the temple (see Luke 18:9-12) all had this in common: They were confident of their own goodness. Their attitude is replicated throughout our society. And the more religious a person is, the more difficult it is for that person to realize his or her need for the righteousness of Jesus Christ.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Dairy		Eggs, Vegetables, Main dish	4	Servings

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

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 <demoness@bellatlantic.net> on Aug
24, 1998

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