4 med. zucchini squash (about 1 1/2 lbs.)
1/2 c. water
1 lg. tomato, chopped
2 tbsp. butter
3 beaten eggs
1/4 tsp. salt
Dash pepper
1/2 c. shredded sharp American cheese (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. 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, the 1/4 teaspoon 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.