| 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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