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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Easy and fairly quick to make. Tuna and zucchini go great together! Ingredients:
3 zucchini, ends trimmed |
2 (6 ounce) cans tuna, drained and flaked |
1/4 onion, grated |
1 tomato, finely chopped (optional) |
1 cup dry bread crumbs |
1 egg, beaten |
salt and ground black pepper to taste |
1 tablespoon olive oil |
Directions:
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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