Tuna Stuffed Zucchini Recipe - Allrecipes.com
Tuna Stuffed Zucchini Recipe
  • READY IN 50 mins

Tuna Stuffed Zucchini

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 stuffed zucchini halves Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    50 mins

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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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 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!

 
Most Helpful Critical Review
Sep 01, 2011

Meh. The whole thing sounded bland, so in addition to the optional tomato, I added 1 big clove garlic, a few dashes each of parsley, marjoram, and Tabasco. I pulsed everything in the food processor to make it easier, and it turned out fine. Rather than drizzling with olive oil, I sprinkled the tops with panko before baking. I also sprinkled on a little grated parmesan during the last 10 minutes. It STILL wasn't very flavorful, and the whole thing had a funny metallic taste to it despite using a good brand of tuna. I won't be making it again.

 

14 Ratings

Nov 22, 2010

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

 
Oct 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!

 
Sep 21, 2010

Was Surprisingly quick and easy, baking took the longest and i has it all cleaned up before i even put it in. And Tuna and zuchini definatly tasted alot better than i thought it would woohoo!

 
Apr 03, 2012

We liked this -- quick and easy with a "comfort food" feel. I added 1 tsp chili powder for flavor.

 
May 26, 2011

I did not like this recipe at all. Oh well.

 
Aug 27, 2014

This was both healthy and filling but as others had said, lacked any substantial flavor. I added plenty of salt and pepper, topped it with panko and Parmesan, even then my wife said this recipe was not a keeper. Tuna is generally bland to start with so adding additional flavor is difficult. I previously did a similar recipe, zucchini with the spicy Italian sausage which was a hit and I would use that one if given a choice.

 

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Nutrition

  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 247 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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