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Tuna-Stuffed Zucchini
Tuna-Stuffed Zucchini
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Zesty tuna-stuffed baked zucchini boats for a light and delicious meal.
Ingredients:
  • 3 zucchini, ends trimmed
  • 4 (3 ounce) cans tuna, drained and flaked
  • 0.25 onion, grated
  • 1 tomato, finely chopped
  • 1 cup dry bread crumbs
  • 1 egg, beaten
  • 1 tablespoon olive oil
Instructions:
  • 1. Fill a large pot with salted water and bring to a gentle boil. Add zucchini and cook for 5 minutes until just tender. Remove, halve lengthwise, and let cool.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking dish.
  • Remove the insides of the zucchini halves, leaving a thin 1/2-inch shell. Keep the scooped-out flesh in a bowl for later use.
  • In a bowl, thoroughly mash zucchini flesh. Combine with tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Gently stuff zucchini shells with the tuna mixture and drizzle each zucchini half with approximately 1/2 teaspoon of olive oil.
  • Bake until the tops are golden brown, about 20-25 minutes in the preheated oven.

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