4 medium zucchinis
3 tablespoons of butter or margarine
1/2 cup grated cheddar cheese
2 tablespoons of breadcrumbs
2 well-beaten eggs
salt and pepper to taste
4 medium zucchinis
3 tablespoons of butter or margarine
1/2 cup grated cheddar cheese
2 tablespoons of breadcrumbs
2 well-beaten eggs
salt and pepper to taste
Wash the zucchinis; cut them in half lengthwise, but do not remove the skin
Scoop out the pulp of the zucchinis and reserve
Cook the shells, with the cut side down, in 2 tablespoons of butter or margarine, in a covered pan for 5 minutes
They should be soft, but still retain their shape
Do not let them brown
Place them in a baking dish and fill half of the shells with cheese
Sprinkle with breadcrumbs; put it in a hot oven and cook for 5 minutes or until the cheese melts
While that's cooking, melt the remaining butter or margarine in a pan and fry the zucchini pulp
Mix the eggs with salt and pepper and pour over the zucchini pulp
Cook slowly until it's firm, but not hard
Fill the remaining shells
Serve one half of stuffed zucchini per person, along with the other half of egg
Serves 4 (1 serving = 215 calories)
