Name: Tuna-Stuffed Zucchini
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Zucchini, ends trimmed - 3; Tuna, drained and flaked - 4 (3 ounce) cans; Onion, grated - ¼; Tomato, finely chopped (Optional) - 1; Dry bread crumbs - 1 cup; Egg, beaten - 1; Salt and ground black pepper to taste - 1; Olive oil - 1 tablespoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Tuna-Stuffed Zucchini

1. Zucchini, ends trimmed - 3

2. Tuna, drained and flaked - 4 (3 ounce) cans

3. Onion, grated - ¼

4. Tomato, finely chopped (Optional) - 1

5. Dry bread crumbs - 1 cup

6. Egg, beaten - 1

7. Salt and ground black pepper to taste - 1

8. Olive oil - 1 tablespoon

How to cook deliciously - Tuna-Stuffed Zucchini

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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

5. Stage

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