Ingredients
4
4 servings
- •4 zucchini, halved lengthwise
- •0.5 cup water
- •salt to taste
- •2 tablespoons margarine
- •1 cup chopped tomato
- •4 eggs, beaten
- •0.5 cup toasted chopped walnuts
- •0.25 teaspoon salt
- •1 pinch ground black pepper
- •0.25 teaspoon dried basil leaves
- •1 cup shredded sharp Cheddar cheese
Instructions
- Scoop pulp out of zucchini halves, leaving a 1/4-inch border, using a spoon. Chop pulp and set aside.
- Place zucchini shells, cut-side down, in a large skillet; pour in water. Cover skillet and bring to a boil; reduce heat and simmer until zucchini are slightly tender, about 5 minutes. Drain water from skillet and turn zucchini shells over in the skillet and sprinkle with salt.
- Heat margarine in a separate skillet over medium heat; cook and stir zucchini pulp and tomato in the melted margarine until tender, about 3 minutes. Stir eggs, walnuts, 1/4 teaspoon salt, pepper, and basil into tomato mixture; cook, lifting thickened portions with spatula to let uncooked portions of egg flow to bottom, until eggs are set but still moist, 3 to 5 minutes.
- Spoon egg mixture into zucchini shells. Sprinkle Cheddar cheese over egg mixture and cover skillet. Cook over low heat until cheese melts, about 2 minutes.
Nutritional Facts
Per 4 servings
- Calories: 384
- Carbohydrate: 9g
- Fat: 32g
- Fiber: 3g
- Protein: 19g
- Sugar: 4g
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