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Egg Stuffed Zucchini


4 md Zucchini squash
1/2 c Water
1 lg Tomato, chopped
2 T Butter or margarine
3 Eggs, beaten
1/4 T Salt
Dash pepper
1/2 c Shredded sharp cheese


Cut the zucchini in half lengthwise, scoop out the pulp, leaving 1/4" of the shell. Chop the pulp, reserve and set aside 1 cup. Place zucchini shells, cut side down in a large skillet, add the water and simmer until just tender, about 5 minutes. Drain and turn zucchini over so cut side is up in skillet, and sprinkle with salt and pepper. In another skillet cook the pulp and tomato in butter until tender, for about 3 minutes. Add the eggs, the 1/4 tsp salt, and dash of pepper. Cook over low heat, stirring once or twice. Remove from heat when just set, spoon into the zucchini shells and top with the cheese. Cover and heat until cheese melts. Serves 4

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