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 caloriescarbohydrate: 18.2 gcholesterol: 48 mgfat: 4.7 gfiber: 2.3 gprotein: 19.4 gsaturatedFat: 1 gservingSize: -sodium: 209.1 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Tuna-Stuffed Zucchini
Directions
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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.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.
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.