Egg-Stuffed Zucchini

Egg-Stuffed Zucchini
We found this delicious quick recipe from Nathan's mission president's cookbook we got as a gift. It has quickly become a favorite. Easy and tasty!

4 medium zucchini

1 large tomato

3 beaten eggs

dash of pepper

1/2 C water

2 T butter

1/4 t salt

1/2 C shredded cheddar cheese

Serves 4

1. Half the zucchini lengthwise and scoop out the pulp. Chop up the pulp.

2. Place the zucchini shells cut side down in a large skillet. Add water and simmer covered until tender (approx. 5-6 minutes)

3. Drain and turn cut side up.

4. Meanwhile, cook pulp and tomato in butter until tender (3ish minutes)

5. Add eggs, salt, and pepper.

6. Cook mixture until done.

7. Spoon mixture into zucchini shells and top with cheese.

8. Cover and heat until cheese melts.

9. Eat it!