Tuna Stuffed Zucchini

Tuna Stuffed Zucchini

14
G.R. 0

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

50 m servings 192 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

14
  1. 17 Ratings

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Most helpful positive review

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

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 pr...

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!

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

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 f...

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!

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

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 pr...

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

I followed the recipe and even added a few "improvements" like other reviewers. Two cloves of chopped garlic, 2 teaspoons of chili powder, a heavy seasoning of salt and pepper with a parmesan/mo...

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 ...