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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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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 25 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2010

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

 
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.

 

13 Ratings

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!

 
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.

 
Oct 26, 2012

Tuna Stuffed Zucchini Haiku: "On the fence with this. On one hand, it was healthy, but a bit too bland." I ended up melting grated cheddar on mine b4 eating it, in the hopes that it would be like a tuna melt, but something still didn't jive w/ me on this recipe. I'd even added garlic and a dash of Sriaracha to the tuna mixture, after reading some of the reviews, but we weren't too terribly impressed. Happy to have tried it though b/c I love zucchini in all its forms!

 

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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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