Egg-Stuffed Zucchini - cooking recipe

Ingredients

4 medium (1 1/2 lb.) zucchini squash
1/2 c. water
1 large tomato, chopped
2 Tbsp. butter or margarine
3 eggs, beaten
1/4 tsp. salt
dash pepper
1/2 c. sharp American cheese, shredded (2 oz.)

Preparation

Halve zucchini lengthwise.
Scoop out pulp, leaving 1/4-inch shell.
Chop pulp to make 1 cup; set aside.
Place zucchini shells, cut side down, in large skillet.
Add the water and simmer, covered, until just tender (5 to 6 minutes).
Drain; turn cut side up in same skillet.
Sprinkle with a little salt. Meanwhile, in medium skillet cook zucchini pulp and tomato in butter until squash is tender (about 3 minutes).
Add eggs, salt and pepper.
Cook over low heat until just set, lifting with spatula so uncooked portion runs underneath.
Spoon egg mixture into zucchini shells.
Top with cheese.
Cover; heat until cheese melts.
Makes 4 servings.