Tuna Stuffed Zucchini

Tuna Stuffed Zucchini

12
G.R. 0

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

Ingredients 50 m {{adjustedServings}} servings 192 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  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 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
  3. 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.
  4. Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.
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Reviews 12

  1. 15 Ratings

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SCOTTGIRLS
11/4/2010

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!

MrsSKS
11/22/2010

I made this for me and my fiancee and we LOVED IT. It was so different but it turned out great.

RUTHIE923
10/18/2010

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 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!