Tuna-Stuffed Zucchini recipe

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Ingredients

3 zucchini, ends trimmed
4 (3 ounce) cans tuna, drained and flaked
¼ onion, grated
1 tomato, finely chopped
1 cup dry bread crumbs
1 egg, beaten
salt and ground black pepper to taste
1 tablespoon olive oil

Nutrition Info

192.5 calories
carbohydrate: 18.2 g
cholesterol: 48 mg
fat: 4.7 g
fiber: 2.3 g
protein: 19.4 g
saturatedFat: 1 g
servingSize: -
sodium: 209.1 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half lengthwise, and allow to cool.

  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

  3. Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.

  4. Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.

  5. Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.

Recipe Yield

6 stuffed zucchini halves

Recipe Note

Easy and fairly quick to make. Tuna and zucchini go great together!

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