Egg-Stuffed Zucchini

• 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.)

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

zucchini, water, tomato, butter, eggs, salt, pepper, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007982 (may not work)