Tuna Zucchini Elbow Pasta Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 8, 2014
This was a very good everyday dish. I froze several serving and took it for lunch.
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Photo by Jo Steinberg
Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: May 4, 2014
Not incredibly exciting, but a solid, very easy weeknight meal that was a success with my whole family.
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Cooking Level: Intermediate

Home Town: El Paso, Texas, USA
Living In: Silver Spring, Maryland, USA

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Reviewed: Mar. 5, 2014
I made this for my kids and I when my non-tuna loving husband was away on business. I was skeptical, because although my kids and I like tuna, I remember not really being a fan of tuna casseroles when I was younger. Anyhow, it looked like a relatively quick & easy mid-week meal and I had all the ingredients on-hand, so I tried it. We all really liked it....that inclues a 9-y.o. who would happily survive on PB&J & pizza for the rest of his life. He's not a fan of zucchini, but said he really liked it in this dish. I halved the recipe and it made enough for the three of us to eat it two nights in a row. I love meals like this that don't have an extensive amount of ingredients and yet are still super flavorful. This is definitely a repeat!
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Home Town: Las Animas, Colorado, USA
Living In: Mcchord Afb, Washington, USA

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Reviewed: Feb. 23, 2014
I loved this recipe! I used 12 oz. of tuna from a can (drained) instead of a 7-oz. packet. I also added a can of Italian stewed diced tomatoes because my marinara sauce can was 24 oz., not 28 oz. I also used shell pasta since that's what I had on hand. Everything else stayed the same, and it was so great! Highly recommend it!
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Home Town: Chattanooga, Tennessee, USA
Living In: Barrow, Alaska, USA

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