Egg-Stuffed Zucchini
["4 medium (1 1/2 lb.) zucchini squash", "1/2 c. water", "1 large tomato, chopped", "2 Tbsp. butter or margarine", "3 eggs, beaten", "1/4 tsp. salt", "dash pepper", "1/2 c. sharp American cheese, shredded (2 oz.)"]
["Halve zucchini lengthwise.", "Scoop out pulp, leaving 1/4-inch shell.", "Chop pulp to make 1 cup; set aside.", "Place zucchini shells, cut side down, in large skillet.", "Add the water and simmer, covered, until just tender (5 to 6 minutes).", "Drain; turn cut side up in same skillet.", "Sprinkle with a little salt. Meanwhile, in medium skillet cook zucchini pulp and tomato in butter until squash is tender (about 3 minutes).", "Add eggs, salt and pepper.", "Cook over low heat until just set, lifting with spatula so uncooked portion runs underneath.", "Spoon egg mixture into zucchini shells.", "Top with cheese.", "Cover; heat until cheese melts.", "Makes 4 servings."]
["zucchini", "water", "tomato", "butter", "eggs", "salt", "pepper", "American cheese"]