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

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Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

384 calories; protein 19.1g 38% DV; carbohydrates 8.8g 3% DV; fat 31.8g 49% DV; cholesterol 222.2mg 74% DV; sodium 506.9mg 20% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/02/2020
I made this today and it was like having breakfast at a 5 star restaurant! Read More

Most helpful critical review

Rating: 1 stars
08/21/2015
So bland /tasteless; but looked good. Read More
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
10/11/2013
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. Read More
(1)
Rating: 1 stars
08/20/2015
So bland /tasteless; but looked good. Read More
(1)
Rating: 5 stars
10/11/2013
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 tomatoes and zucchinis. II also used fresh basil instead of dried. I will definitely make this again! Read More
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Rating: 4 stars
10/24/2017
turned out great pretty easy to make and yummy should eat right away when warm Read More
Rating: 5 stars
02/02/2020
I made this today and it was like having breakfast at a 5 star restaurant! Read More
Rating: 5 stars
08/17/2013
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 which we preferred. Instead of walnuts used dry roasted pecans that were on hand. This saved the toasting step too. The eggs were brown cage free and made a much fuller taste than egg substitute. Added fresh fruit slices to fill out the plate. Company meal! Read More
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