Best 2 Egg Stuffed Zucchini Recipes

Zucchini, a versatile summer squash, takes center stage in this delightful dish, stuffed with a savory mixture of eggs, cheese, and herbs. This recipe offers a low-carb and gluten-free option for a satisfying meal, perfect for vegetarians and meat-lovers alike. With variations including bacon, sausage, and different types of cheese, there's a flavor combination to suit every palate. Whether you prefer baked, air-fried, or pan-fried zucchini, this recipe provides detailed instructions for each cooking method, ensuring a perfectly tender and flavorful dish.

Here are our top 2 tried and tested recipes!

EGG STUFFED ZUCCHINI

Egg Stuffed Zucchini image

This is my husband's all-time favorite recipe! Garnish with parsley sprigs if desired.

Provided by galyha

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

4 zucchini, halved lengthwise
½ cup water
salt to taste
2 tablespoons margarine
1 cup chopped tomato
4 eggs, beaten
½ cup toasted chopped walnuts
¼ teaspoon salt
1 pinch ground black pepper
¼ teaspoon dried basil leaves
1 cup shredded sharp Cheddar cheese

Steps:

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.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 8.8 g, Cholesterol 222.2 mg, Fat 31.8 g, Fiber 2.9 g, Protein 19.1 g, SaturatedFat 10.7 g, Sodium 506.9 mg, Sugar 4.2 g

EGG STUFFED ZUCCHINI

Egg Stuffed Zucchini image

We had so much zucchini in our garden this year I had to try some different ways to fix it. My family loved this one and its very easy to make!

Provided by Jackie Kennington

Categories Vegetables

Time 35m

Number Of Ingredients 8

Ingredients

4 medium zuchini squash--(approx 1 1/2 lbs)
1/2 c water
1 large tomato
2 Tbsp butter
3 beaten eggs
1/4 tsp salt
dash of pepper
1/2 c grated sharp cheddar cheese

Steps:

1. Halve zucchini lengthwise. Scoop out pulp, leaving 1/4 inch shell. Chop pulp to make 1 cup set aside. Steam zucchini shells, cut side down for 5 to 6 minutes or until tender. In medium skillet, cook zucchini pulp and tomato in butter until squash in tender (about 3 minutes). Add eggs, salt and pepper to pulp. Cook over low heat until set. Spoon egg mixture into zucchini halves. Top with cheese. Heat until cheese melts- approx 3-5 min.

Tips:

Choose zucchini that are firm and about the same size so that they cook evenly.
Use a sharp knife to cut the zucchini in half lengthwise. This will help to prevent them from splitting when you stuff them.
Scoop out the zucchini flesh, leaving a 1/4-inch border. Be careful not to cut through the bottom of the zucchini.
If desired, you can blanch the zucchini halves before stuffing them. This will help to soften them and make them more pliable.
You can use any type of filling for your stuffed zucchini. Some popular options include: cooked ground beef, turkey, or chicken; sautéed vegetables; or a combination of both.
Be sure to pack the filling tightly into the zucchini halves. This will help to prevent them from falling apart when you bake them.
Bake the stuffed zucchini at 375 degrees Fahrenheit for 30-35 minutes, or until the zucchini is tender and the filling is cooked through.
Serve the stuffed zucchini immediately, or store them in the refrigerator for up to 3 days.

Conclusion:

Egg-stuffed zucchini is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is easy to make and can be tailored to your own taste preferences. With so many different variations to choose from, there is sure to be an egg-stuffed zucchini recipe that everyone will love. So next time you are looking for a healthy and satisfying meal, give egg-stuffed zucchini a try!