Egg Stuffed Zucchini Recipe

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.