Tuna Stuffed Zucchini10 Reviews
- Prep: 25 min
- Cook: 25 min
- Ready In: 50 min
“Easy and fairly quick to make. Tuna and zucchini go great together!” - by G.R.
Original recipe yields 6 stuffed zucchini halves
- 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 the long way, and allow to cool. Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
- 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.
- Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.
Amount Per Serving (6 total)
- 192 cal
- 4.7 g
- 18.2 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"Tried making it with 1 large zucchini. To anyone that does that in the future...skin the zucchini before stuffing and baking it! :) Once the skin was off, it was delicious!..." See more"
"I made this for me and my fiancee and we LOVED IT. It was so different but it turned out great...." See more"
"This was pretty tasty & easy. I pureed the zucchini flesh in a food processor -- easier than mashing I think. Also, I used quinoa instead of flour, then added a little almond flour because the filling..." See more seemed too thin. The texture was great. Great way to use zucchini as a main dish. It was a little bland- I think I undersalted it. Improved with more salt & a little hot sauce on the side!"
Nat's Shrimp and Veggie Stuffed Zucchini
Stuffed Zucchini Halves
Just swipe to see more like this.