Egg-Stuffed Zucchini - cooking recipe

Ingredients

4 medium zucchini squash (about 1 1/2 lb.)
1/2 c. water
1 large tomato, chopped
2 Tbsp. butter or margarine
3 beaten eggs
1/4 tsp. salt
dash of pepper
1/2 c. shredded sharp American cheese (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.
Simmer, covered, until just tender, 5 to 6 minutes.
Drain and turn cut side up in same skillet.
Sprinkle with a little salt.