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Egg Stuffed Zucchini


"This is my husband's all-time favorite recipe! Garnish with parsley sprigs if desired."
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45 m servings 384 cals
Original recipe yields 4 servings

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  1. Scoop pulp out of zucchini halves, leaving a 1/4-inch border, using a spoon. Chop pulp and set aside.
  2. 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.
  3. 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.
  4. 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

Per Serving: 384 calories; 31.8 g fat; 8.8 g carbohydrates; 19.1 g protein; 222 mg cholesterol; 507 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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My husband will eat almost anything but said this was so bad. I made it just the way the recipe said and used no substitutions.

turned out great, pretty easy to make and yummy should eat right away when warm

So bland /tasteless ; but looked good.

Absolutely delicious! I made the recipe as written, except I didn't roast the walnuts. I also was careful not to over cook the zucchini. I used all organic ingredients, farm eggs and garden t...

Very good! This makes a meal in itself. Difference: I had only two of the zucchini instead of four and each were about seven inches long. The egg mixture made a good half inch/inch of topping w...